Borscht

Serves 6

Ingredients

  • 1 lb beets (beetroot) peeled and cut into matchsticks
  • 2 medium onions sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 3/4 lb white cabbage cut thinly into shreds
  • 2 tbsp olive oil
  • 5 c vegetable stock
  • Juice of 1/2 a lemon
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream Optional
  • Finely chopped parsley or chives Optional

    Instructions

    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 colour.

    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,