Name: Vegetarian Borscht
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 pound beets (beetroot), peeled and cut into matchsticks; 2 medium onions, sliced into half-moons; 2 large carrots, peeled and cut into matchsticks; 3/4 pound white cabbage, cut thinly into shreds; 2 tablespoons olive oil; 5 cups vegetable stock; Juice of 1/2 a lemon; Salt to taste; Coarsely ground black pepper; Sour cream (optional, omit for vegan soup); Finely chopped parsley or chives (optional, for garnish)

Vegetarian Borscht

Borscht almost always features beets and typically has meat in it, but this vegetarian version is light, hearty, and far greater than the sum of its parts.

35 min total 35 min cook 6 121 cal

Instructions

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1 Sauté onions, carrots, and beets over medium heat in the olive oil with a pinch of salt in a large soup pot, reserving a small amount of raw beet to grate and add near the end to enliven the color.
2 In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3 Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly ground black pepper, a dollop of sour cream, and chopped parsley, if desired.