Vegetarian Borscht

By October 10, 2016

Easy vegetarian borscht recipe from our Beet Beet Revolution Class.

 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 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 or yogurt (optional, omit for vegan soup)
 Finely chopped parsley or chives (optional, for garnish)
1

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.

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 grated black pepper, a dollop of sour cream, and chopped parsley, if desired.

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 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 or yogurt (optional, omit for vegan soup)
 Finely chopped parsley or chives (optional, for garnish)

Directions

1

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.

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 grated black pepper, a dollop of sour cream, and chopped parsley, if desired.

Vegetarian Borscht

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