Vegetarian Borscht
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt to taste
- 2 tablespoons olive oil
- 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
- 5 cups vegetable stock
- juice of 1/2 a lemon
- coarsely ground black pepper
- sour cream (optional omit for vegan soup)
- finely chopped parsley or chives (optional for garnish)
- Carbohydrate 18.7799705349972 g
- Cholesterol 0 mg
- Fat 1.18740404673245 g
- Fiber 1.47951782315012 g
- Protein 0.759793625333333 g
- Saturated Fat 0.176332675791616 g
- Serving Size 1 1 (1314g)
- Sodium 5291.71450098038 mg
- Sugar 17.3004527118471 g
- Trans Fat 0.0488536948130649 g
- Calories 84 calories
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color. 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. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
