How To Make Vegetarian Borscht
A vegetarian borscht recipe and trip to an organic farm. This healthy beet soup recipe is light and delicious.
Ingredients
| Beets | 1 Pound (about 3) | |
| Onion | 1 Large | |
| Carrots | 2 Large | |
| 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) | |
| Lemon | 1 | |
| Black pepper | To Taste | |
| Sour cream | 2 Tablespoon (to serve,optional) | |
| Fresh dill | 2 Tablespoon (to serve,optional) |
Directions
GETTING READY:
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.
MAKING:
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.
SERVING:
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.
Recipe Summary
