Weekly Recipe: Vegetarian Borscht February 14 2014
This ruby red beet soup of Ukrainian origins is one of our favourite mid-winter meals. It's uncomplicated and nutritious; perfect to share with family and friends. Topped with a dollop of fresh sour cream, the red and white hues make this soup very Valentines-appropriate. You can further garnish traditionally with fresh dill or a hard-boiled egg. We served our borscht with pumpernickel bread and a glass of Pinot Grigio.
- 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 shreds
- 2 tablespoons olive oil
- 5 cups vegetable stock
- Juice of 1/2 a lemon
- Salt to taste
- Coarsely ground black pepper
- Sour cream
- Peel and cut the onions, carrots, and beets 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
- 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.
- Season to taste with salt and pepper, then squeeze in the lemon juice.
- Serve with freshly grated black pepper and a dollop of sour cream.