Vegetarian Borscht

Recipe Ingredients

2		Onions - peeled (medium)
3		Celery ribs with leaves
1		Leek, white part only
6		Carrots - (to 8) - peeled
1/4 cup	49g / 1.7oz	Margarine
3 cups	711ml	Potatoes - peeled (large)
2 cups	474ml	Turnips - peeled (medium)
3 cups	711ml	Parsnips - peeled (medium)
1 lb	454g / 16oz	Green beans
1		Watercress - stems removed
1		Cabbage head - cored, and (small)
		Cut into 4 wedges
2 tablespoons	30ml	Tomato paste
4 teaspoons	20ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

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.

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.

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.

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.

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.

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.

This recipe yields 5 quarts.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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