I really wish I could have taken a better picture of this soup. This picture does it no justice. It was such a beautiful, vibrant colour...not the reddish-brown it appears in the photo. Clearly my camera was not meant to take photos of borscht!
That being said, this vegan (without the sour cream) soup is wonderful. So tasty and warming. Beets are one of my favourite vegetables, and I just love them in this soup.
Borscht
4 large beets
2 large carrots
2 medium onions
1/2 head of white cabbage
2 tbsp. olive oil
5 cups vegetable broth
juice from 1/2 a lemon
salt and pepper
sour cream for serving
Peel the beets and carrots and grate them. Thinly slice the onion and cabbage and chop into small pieces.
Heat the oil in a large pot and saute the beets, carrots, and onion for a few minutes, until starting to soften. Add the shredded cabbage and the broth and bring to a boil. Simmer for 20 minutes.
Serve with a dallop of sour cream, if desired, and enjoy!
