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Vegetarian Beet Borscht

by The Taste for Life Test Kitchen
A cold bowl of traditional borscht
Number of Servings: 
4

Ingredients

  • 2 medium onions, sliced into half-moons
  • 2 large carrots, peeled and cut into matchsticks
  • 1 lb beets, peeled and cut into matchsticks
  • 2 Tbsp olive oil
  • Salt to taste
  • 4 cups vegetable stock
  • 1 white cabbage, shredded
  • Pepper to taste
  • Sour cream (optional)
  • Finely chopped parsley for garnish (optional)

Directions

  1. Peel and cut the onions, carrots, and beets  and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot.
  2.  Bring the vegetable stock to a boil.
  3. Add the shredded cabbage and the hot stock to the softened vegetables.
  4. Bring to a boil and simmer 15 to 25 minutes, until the vegetables are tender.
  5. Season to taste with salt and pepper.
  6. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
Nutrition Info: 
149 Calories, 3 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 440 mg Sodium, ★★★ Folate, ★★ Vitamin A, ★ Vitamin B6, Vitamin C, Vitamin K, Phosphorus, Potassium

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Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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