Wishing you a very Merry Christmas
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. This vegetarian version uses cabbage, beets, onion and carrot.
1/2 head small green cabbage, finely shred
4 peeled beets
Tomato juice and apple cider to cover veggies
Lemon juice or vinegar
Heat a little oil in frying pan, add 1 bay leaf, a few whole cloves, and several peppercorns.
Add the vegetables and saute a few minutes. Transfer to cooking pot and add equal amounts of tomato juice and apple cider to cover the vegetables. Simmer 30 to 40 minutes.
Now add lemon juice or vinegar until the broth is distinctly tart, balanced by the sweetness of the cider. Add salt to taste. Serve with horseradish.
Recipe makes 4 servings.
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