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Vegetarian Borscht
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A healthy vegetarian soup
Yield:
4
1
x
Ingredients
Scale
1x
2x
3x
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
Instructions
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.
Find it online
:
https://hilahcooking.com/vegetarian-borscht/
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