Vegetarian Borscht

Vegetarian Borscht
Note: 

After discovering that it was Easter weekend, Boyfriend made the comment, "I miss Borscht."  So I'll be making this for him tomorrow.  I can't wait to try this vegetarian take on a traditional Polish recipe it with him!

Tools needed: 
large pot
Time: 
30 minutes
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 shred
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (use vegan sour cream or 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.About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

Serves: 
6-8
Source: 
Blake Royer, Paupered Chef, http://seriouseats.com

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