Hearty Vegetable Borscht
 
Ingredients
  • 3 potatoes, diced
  • 3 beets, diced
  • 1 Tbsp vinegar
  • 1 tsp salt
  • 1 cup finely diced carrots
  • 1 cup cut green beans
  • 1 cup green peas
  • 2 cups shredded cabbage (I cheat and use a coleslaw mix)
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp chopped parsley
  • 3 Tbsp chopped dill
  • 1 onion, chopped
  • 1 can diced tomatoes (28oz)
  • 2 cartons vegetable broth (900ml each)
  • 4 cups water, as needed
Instructions
  1. Combine the potatoes and beets in a large soup stock pot, and add just enough water to cover, then add salt and vinegar, and set to boil.
  2. Next, add the carrots, beans, peas, cabbage, celery, garlic, parsley, dill, onion and tomatoes.
  3. Add enough water to again cover all the vegetables in the pot.
  4. Add 2 cartons vegetable broth and bring all to a boil, then set on low to simmer for 45m to 1 hour.
  5. Add salt and pepper to taste, and serve with sour cream.
Notes
The water added really depends on how big your pot is and how many vegetables are in it, to "add to cover" so it depends each time. You can always eliminate the water completely and use vegetable broth for all your liquid instead.

If you like measurements, rather than 3 potatoes, for example:
2 cups diced potatoes
2 cups diced beats
(But truly, when making soup it's really a little of this a little of that so you don't need to be too precise!)
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2018/09/hearty-vegetable-borscht/