Vegan Ukrainian Borscht

Preheat oven to 350 degrees. Trim stalks and taproot from beets. Wash the beets and wrap in aluminum foil. Bake about 1 hour, until beets are tender and skin separates easily from the beet. Let cool. Peel beets and chop coarsely.

In a large pot, heat vegetable oil. Saute garlic, onion, carrots, and celery until onions are just translucent. Add the beets and sauté another minute or so.

Add vegetable broth, water, and tomato. While mixture heats to a boil, slice the cabbage into ½ inch wide strips and add to pot. Simmer covered for 45 minutes to an hour, until everything is tender. 5-10 minutes before the soup is done, add the lima beans.

Season to taste. (The vinegar is really what makes this soup.)

Serve with sour cream and fresh dill.