Add a dollop of sour cream or yogurt and thick slices of dark rye bread for a truly Russian feast. Serves 6 generously, freezes well.
Can be served hot or cold.

INGREDIENTS:

3 T. vegetable oil
1 large onion, diced
2 med. carrots, diced
2 stalks of celery (use the leaves also), diced
1 large potato, diced
½ small cabbage (red or green) finely chopped
½ - (155gr.) pkg. vegetarian pepperoni or ham, diced
2 – 14 oz. cans of diced (drained and rinsed) or equivalent cooked , fresh beets if available (a great way to use up the garden harvest!)
2 – 14 oz. cans stewed tomatoes (keep the juice and add to the soup with the tomatoes
2-4 cloves garlic, finely minced (to taste)
2 T. fresh or 2 teas. dried dillweed
3 T. apple cider vinegar
¼-1/2 teas. sea salt, to taste
1/8-1/2 teas. freshly- ground pepper, to taste
1 ½ teas. Mrs. Dash Original Blend OR Spike Seasoning Blend
1 T. honey
5 C. vegetable soup stock
2 T. cornstarch
5 T. cold water

In a large soup pot, heat oil over medium heat. Add the onions, carrots, celery, potato, cabbage and vegetarian pepperoni or ham and sauté for 5 minutes.
Cover and steam for 2 additional minutes to release flavors. Add all remaining ingredients EXCEPT cornstarch and cold water. Cover and simmer over low heat for 1 hour, stirring occasionally. Adjust seasonings to taste.
Blend cornstarch with water until smooth. Add to soup for last 10 minutes of cooking time.

NOT Just For Vegetarians
Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman

Also featured in photo: Summer Salad, Tuscany Minestrone Soup and Quickie Oatmeal Bread ( all recipes in Geraldine Hartman's book,
Not Just for Vegetarians.