Borscht, Vegetable

Ingredients

• 3 small to medium size white potatoes
• 2 carrots, cut into small cubes
• 1/2 head cabbage, chopped fine
• 1-1/2 stalks celery, cut into small squares
• celery leaves, chopped fine (the tender white inner leaves)
• 1 medium zucchini squash, cut into small cubes
• 1/2 handful string beans, cut into thin circles
• 6 small mushrooms, chopped
• 1/2 a bell pepper, cut into small squares
• 1 small beet, peeled and cut into small cubes
• beet greens, chopped fine
• 1 medium onion, chopped fine
• 1/4 of a head of spinach, chopped fine
• 2 tbsp. parsley, chopped fine
• 1 tbsp. fresh dill, chopped fine
• 1 14.5 oz. can tomato puree
• 1/4-1/2 lb. frozen peas (add when done)
• 1/4 lb. fresh or frozen corn (add when done)
• 1 or more teapotfuls (about 1 quart each) hot water
• 3 cubes vegetable bouillon
• 1 Washington seasoning packet (soup powder)
• 1 heaping tbsp. vegetarian chicken-style broth and seasoning
• 1/2 tsp. celery seed
• fresh ground pepper
• kosher salt to taste
• 4 tbsp. butter
• 4-6 tbsp. oil
• 1 tbsp. honey