May Recipe
vegetarian borscht
Before I met my Armenian boyfriend, I never had made borscht. This is by no means the traditional way but it is a great simple veggie borscht for the weekdays. It is a no fuss recipe that is super friendly for your gut. This recipe is great for anyone struggling internal inflammation or heat!
Ingredients
1 pound beets (beetroot), peeled and cut into matchsticks (reserve a small piece to grate into the soup at the end)
2 medium onions
2 large carrots, peeled and cut
3/4 pound cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock (or if not a vegetarian, I sometimes use beef broth)
Juice of a lemon
Salt to taste
Ground black pepper (garnish)
Sour cream (garnish)
Finely chopped parsley or chives (garnish)
I like to serve this borscht with a fresh sourdough loaf!
Directions
Sauté onions, carrots, and beets over medium heat in the olive oil with a pinch of salt in a large soup pot.
Add the vegetable broth and wait for the stock to boil. Add the shredded cabbage. Simmer 20-25 minutes, until the vegetables are tender. Add a little bit of shredded beet at the end.
Season to taste with salt and pepper, then squeeze in the lemon juice. Serve with freshly ground black pepper, a dollop of sour cream, and chopped parsley.
