Borscht

This vegan soup is thick and hearty. I pureed it a blender to make it even easier to digest. Chunky is great too if you like. If you are not sensitive to Onions or garlic they would be a great addition sauteed with some a strip of bacon.  I suggest making your own stock with vegetables that you are able to digest easily.

 

 1 can       Canned Beets (chopped ) or Fresh pre cooked and cut

 2             Carrots (chopped) 

 2              Potatoes (cubed)

 1              Bay Leaf

 1 tsp        Red Wine Vinegar

 1-2 cups     Tomato Juice ( Depending on how thick you want it)

 1 cup          Vegetable stock (or chicken; homemade or bought)

  Few stalks  Fresh Dill

 Season with salt and pepper

1. Put stock, carrots, potatoes into a pot and let cook till almost soft
2. Add beets,bay leaf and 1 cup of tomato juice to the mixture
3. Cook until all vegetables are tender
4. Add salt and pepper to taste
5. Transfer to a blender and puree until the soup reaches a thick but smooth consistency
6. Serve with fresh dill on top