Recipe type: Main
Cuisine: Jewish
Cook time: 
Total time: 
Serves: 6-8
  • 4 potatoes, peeled and chopped
  • 5 c water
  • 6-8 large beets (around 3" in size), halved
  • 4 c vegetable stock
  • 1 onion, peeled and quartered, but with the root end intact
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • 1 tsp salt
  1. Boil potatoes until tender; drain liquid and refrigerate until well chilled.
  2. In a large pot with a heavy bottom, bring water and beets to a boil.
  3. Once water is boiling, reduce heat and simmer beets just until tender.
  4. Turn off heat and remove beets from pot, retaining the liquid.
  5. In a food processor, shred beets.
  6. Return shredded beets to pot.
  7. Add stock and onion to pot and bring to a boil.
  8. Reduce heat and simmer soup for 40 minutes, or until onion is tender.
  9. Add remaining ingredients and simmer for an additional 10 minutes.
  10. Remove onion and adjust salt, sugar and lemon juice to taste.
  11. Refrigerate overnight.
  12. Serve chilled, over potatoes.
  13. Top with vegan sour cream if desired.
Recipe by Hell Yeah It's Vegan! at