Vegetarian Borsht
To give mine a different taste I add cilantro along with the parsley.
Ingredients
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 (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Procedures
1
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.
2
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.
3
Season to taste with salt and pepper, then squeeze in the lemon juice,
aiming for a pleasing but subtle sour taste. Serve with freshly grated
black pepper, a dollop of sour cream, and chopped parsley, if desired.
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