Making borscht was a way for us to use up some bettroots from our allotment. It just so happens to be an incredibly delicious soup snd very easy to make.

2 carrots, 2 sticks of celery, 2 small onions, one red one white.
3 small beetroot, one large or two medium potatoes, chopped white cabbage. Fresh dill. One lemon. Yogurt.

Chop carrots, onions and celery as small as you can and start them off in a pan, with a little oil or stock. Cook for around ten minutes. Make 2 litres of veg stock and add the mix and stock to a bigger pan.
Now take your beetroot, cabbage and potato and fry them the same as you did the other veggies. Once softemed/browned, add to the stock and other veggies. Add half a cup of chopped dill, and the juice of one lemon. Salt & Pepper to taste. Cook for around 20 mins.
Mix some fresh chopped dill into your yoguet or cashew cream, and when you serve, add a good dollop.

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Down to earth veganism with Paul & Jason. We're a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis.

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