• Wash, rinse, and prep all the organic veggies. You can roast the beets in the oven on 375 for 45-60 minutes until soft, or toss them into a food processor, or grate them with a grater by hand.
• Heat the pot with olive oil and brown the veggie burger or vegan sausage with the beets if they're raw, then mix the amino acids with flour and add it along with all the other ingredients except the potatoes, sour cream, nutritional yeast, vinegar, lemon, and some of the chopped garlic and dill reserved for topping.
• Simmer for 10 minutes before you add the chopped potatoes, then cook for another 15 minutes until they're soft but still firm.
• Remove from heat, season to taste, then let it sit for 20 minutes before topping with sour cream and herbs. You can also reheat it after the flavors meld.
• If you baked the beets, add them when the potatoes have softened.
• If you made beet sour, add it at the end when the soup is cooling down.
• Consistency, texture, and taste are adaptable.

Beet Sour Instructions

• Mix the ingredients in a large glass container and cover with a breathable lid.
• Set aside at room temperature for two to three days until it begins to foam and develop mold.
• Remove the top foamy layer from the juice and it's ready.