Dinner Tonight: Vegetarian Borscht

Blake Royer
  • 1 Pound  beets (beetroot), peeled and cut into matchsticks
  • medium onions, sliced into half-moons
  • large carrots, peeled and cut into matchsticks
  • 3/4 Pounds  white 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 (optional, omit for vegan soup)
  •   Finely chopped parsley or chives (optional, for garnish)
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