Vegetarian Borscht

Ingredients

• 1 pound beets, 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
• Finely chopped parsley or chives, optional, for garnish

Directions

1. Prepare the onions, carrots, and beets by peeling and cutting them as directed, or use the shredding blade of a food processor for the carrots and beets. Warm the olive oil in a large soup pot over medium heat, add the vegetables with a pinch of salt, and cook them until they begin to soften. Set aside a small bit of beet so you can grate it in toward the end for a brighter color. While the vegetables cook, heat the vegetable stock until it boils.
2. Once the vegetables have softened, about 5 minutes, stir in the shredded cabbage and pour in the hot stock. Return the pot to a boil, then lower the heat and simmer for 15-25 minutes, until the vegetables are tender. When only a few minutes remain, stir in the reserved grated beet.
3. Add salt and pepper to your taste, then squeeze in the lemon juice, using just enough to give the soup a gentle sour note. Finish each bowl with freshly grated black pepper, a spoonful of sour cream, and chopped parsley, if you like.