Though beet borscht is generally cold, the addition of potatoes creates a more robust version for fall or winter. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
1 1/2 Tbl olive oil
2 large onions, chopped
3 medium potatoes, peeled and grated
4 medium beets, peeled and grated
1 large carrot, peeled and grated
1 cup orange juice
juice of 1 lemon
2 Tbl fresh dill, minced
2-3 Tbl natural granulated sugar
salt and pepper to taste
Heat oil in soup pot. Add onion and sauté over medium heat till golden. Add all the remaining ingredients except the sugar, salt, and pepper.
Add enough water to cover the vegetables. Bring to rapid simmer, then lower the heat.
Cover and simmer gently until the vegetables are tender, about 40 minutes.
Adjust the consistency with more water if soup is to dense. Season with sugar, salt, and pepper, then simmer for 5 minutes longer.