A vegetarian borscht recipe and trip to an organic farm. This healthy beet soup recipe is light and delicious.
|Beets||1 Pound (about 3)|
|Shredded cabbage||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Vegetable broth||4 Cup (64 tbs)|
|Salt||1 Teaspoon (approximate measure, depending on the saltiness of your broth)|
|Black pepper||To Taste|
|Sour cream||2 Tablespoon (to serve,optional)|
|Fresh dill||2 Tablespoon (to serve,optional)|
1.Peel the beets and carrots and cut into matchsticks about 2 by 1/8.
2.Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
3.Heat the oil in a large saucepot over medium heat until warm.
4.Saute the beets and carrots and onions for about 10 minutes.
5.Add the cabbage, broth and salt.
6.Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
7.Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
8.Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results.