Dinner Tonight: Vegetarian Borscht

Name: Dinner Tonight: Vegetarian Borscht
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 454 grams beets (beetroot), peeled and cut into matchsticks; 2 larges carrots, peeled and cut into matchsticks; 6 servings Finely chopped parsley or chives (optional, for garnish); 6 servings Coarsely ground black pepper; 1 Juice a lemon; 2 Tbsps olive oil; 2 mediums onions, sliced into half-moons; 6 servings Salt to taste; 6 servings Sour cream (optional, omit for vegan soup); 1 liters vegetable stock; 340 grams white cabbage, cut thinly into shreds

Dinner Tonight: Vegetarian Borscht is a gluten free, primal, and vegetarian soup. This recipe serves 6. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 145 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of coarsely ground pepper, juice of lemon, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Eastern European cuisine.

Instructions

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.

Ingredients you will need

Olive Oil

Carrot

Onion

Beet

Salt

Soup

Equipment you will use

Food Processor

Pot

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.

Ingredients you will need

Stock