Seeing Red Borscht

It took me all the way to adulthood to appreciate the flavor of beets. Now, I can't seem to get enough of them, whether roasted, tossed in salads, or featured in this lovely scarlet soup that can be eaten hot or cold. The optional barley miso adds depth of flavor and lots of nutrients, but because it is salty, you'll need to watch how much salt you add.

2 pounds beets, peeled and chopped
1  large yellow onion, finely chopped
1  small carrot, finely chopped
1  small red bell pepper, seeded and finely chopped
1  large all-purpose potato, peeled and diced
5 cups vegetable stock
1 tablespoon fresh lemon juice
2 teaspoons light brown sugar or a natural sweetener
1 teaspoon dried {thyme}
1/2 teaspoon ground {cloves}
 {salt}, to taste
 freshly ground {black pepper}, to taste
1 tablespoon barley miso dissolved in 1 tablespoon hot water (optional)
 regular or soy sour cream (optional garnish)
2 tablespoons minced fresh dill or 1 1/2 teaspoons dill weed
In a 4- to 6-quart slow cooker, combine the beets, onion, carrot, bell pepper, and potato. Add the stock, lemon juice, sugar, thyme, and cloves and season with salt and pepper. Cover and cook on low for 8 hours.

Just before serving, stir in the miso mixture, if using. Serve hot or allow to cool and refrigerate until well chilled. Garnish with the sour cream, if using, and the dill.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 8 hrs

Servings: 6

Recipe By: Robin Robertson

From:  Fresh from the Vegetarian Slow Cooker
Used with permission of Robin Robertson

Chef Suggestions
To save prep time, you may shred all the vegetables in a food processor using the shredding disc. This will change the texture of the soup, but some people prefer it this way.