Recipes & Food Styling

Makes 4 servings

1 ½ tablespoons butter

2 tablespoons olive oil

3 medium beets, cleaned, peeled and diced

2 large carrots, cleaned, peeled and thinly sliced

2 large celery sticks, cleaned and thinly sliced

½ small red cabbage, thinly sliced

1 medium russet potato, diced

1 red onion, diced

1 can crushed tomatoes

8 cups vegetable stock

½ tablespoon sugar

4 tablespoons red wine or sherry vinegar

1 tablespoon pink Himalayan sea salt

1 tablespoon freshly ground pepper

½ cup non-dairy sour cream

½ cup fresh dill, chopped

In Dutch oven over medium heat on stovetop, melt butter with olive oil.

Place beets, carrots, celery, cabbage, potatoes and onions in Dutch oven, and sauté until the onions are translucent, approximately 20 minutes.

Add crushed tomatoes, vegetable stock, sugar, and vinegar.

Add salt and pepper, to taste.

Boil everything in Dutch oven for about one minute, then lower flame to low.

Place lid on Dutch oven; and let it all simmer for about 1 hour.

Add sugar, and simmer for another 20 minutes.

Serve with sour cream, dill and herring on saltines.

To serve, pour the soup into soup bowls. Garnish each bowl of soup with ¼ of the non-dairy sour cream.