Vegetarian Borscht

I love beets, but this borscht recipe is adapted for those who don't particularly care for beets. Make ahead the day of your gathering. The longer it sits the thicker it gets. It also freezes well.

Use as many fresh, local and organic ingredients as you can. Directions are for preparing vegetables with a food processor. If you like beets, you can add them too (peeled and shredded). Other options: tomatoes, red wine vinegar, bay leaf, garlic, chopped parsley, a pinch of sugar, cinnamon, allspice etc. You can also use vegetable broth and water to cover the vegetables.

Ingredients:

• 1/4-1 pound beets (optional, peeled an shredded)
• 2 medium onions, peeled
• 3 ribs celery, with tops
• 1 leek, white part only
• 6 to 8 carrots, peeled
• 1/4 cup margarine
• 3 large potatoes, peeled
• 2 medium turnips, peeled
• 3 medium parsnips, peeled
• 1 pound green beans
• 1 bunch watercress, stems removed
• 1 small head cabbage, cored and cut into 4 wedges
• 2 tablespoons tomato paste
• 4 teaspoons salt
• 1/4 teaspoon ground white pepper

Directions:

1. Place the slicing disk into the bowl of the food processor. Cut the onions, celery, leek, and carrots to fit feed tube. With light pressure, push the vegetables through the feed tube using the pusher.

2. Over medium heat, melt the margarine in a large stockpot. Add the onions, celery, leeks, and carrots and saute until the onion is soft and limp, 3 to 5 minutes. Remove the pot from the heat.

3. Insert the French-fry blade into the food processor. Cut the potatoes, turnips, and parsnips to fit the feed tube. Chop, using the pusher with firm pressure. Add these vegetables to the stockpot.

4. Insert the metal blade into the food processor bowl. Add the green beans and watercress. Pulse several times to chop, then add to the stockpot.

5. Place 2 wedges of the cabbage into the processor bowl. Chop with several pulses. Add to the stockpot. Repeat with the remaining cabbage and add to the stockpot. Add the tomato paste, salt, and white pepper to the stockpot.

6. Add enough cold water to cover the vegetables, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 1 hour. Serve hot with a dollop of sour cream, garnished with dill.

Makes 5 Quarts