Vegetarian Borscht
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A healthy vegetarian soup
- 1 pound beets (about 3)
- 1 large onion
- 2 large carrots
- 1 cup shredded cabbage
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
- 1 lemon
- Black pepper
- Optional for serving: sour cream, fresh dill
- Peel the beets and carrots and cut into matchsticks about 2″ by 1/8″.
- Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
- Heat the oil in a large saucepot over medium heat until warm.
- Saute the beets and carrots and onions for about 10 minutes.
- Add the cabbage, broth and salt.
- Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
- Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
- Serve with a dollop of sour cream if you like, and/or some fresh dill.
- This may also be served cold with good results.