Vegetarian borscht recipe

For those of you who may be wondering how to fix all of those carrots, beets, cabbages and whatnot you are getting in your veg box, here is one idea from Mostly Soup…. (I should be able to give a review on this dish very soon!)

Vegetarian Borscht
serves about 6

1/2 large or 1 small yellow onion, sliced into half moons
2 cloves of garlic
1 pound beets, shredded with a food processor or peeled and cut into matchsticks
2 medium red potatoes, shredded with a food processor or cut into matchsticks
1/2 pound of carrots (about 2 large), shredded with a food processor or peeled and cut into matchsticks
2 T olive oil
1/2 head cabbage (red or white), sliced into small pieces
4 cups vegetable stock
juice of 1 and a half lemons
coarsely ground black pepper
sour cream (use vegan sour cream for vegan soup)

1. Sauté onions and garlic in olive oil with a pinch of salt in a large soup pot for 1-2 minutes. Add beets, carrots, and potato, and another pinch of salt, and stir.
2. In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the cabbage and the hot stock. Bring to a boil and then simmer, covered, for 20-30 minutes.
3. Season to taste with salt and pepper, and then add the lemon juice. Serve hot or cold with additional grated black pepper and a swirl of sour cream.

Photo credit: Foodologie