Vegetarian Borscht
INGREDIENTS
3largebeetsbeetroot), peeled and cut into matchsticks 3 small onions, sliced into half-moons 3 carrots, peeled and cut into matchsticks 1 small head of cabbage 3 tablespoons olive oil 3 tomatoes, or can of tomatoes 3 cloves garlic 8 cups water 1 tablespoon vegetable stock Juice of 1/2 lemon 1 bay leaf Salt to taste Coarsely-ground black pepper Sour cream (optional, omit for vegan soup) Finely-chopped parsley, dill, or chives (optional, for garnish) DIRECTIONS
I. Place oil in a big soup pot, and start cooking onions and garlic. Throw in beets, carrots, cabbage, and tomatoes, and cook for 5-7 minutes.
II. Add water, vegetable stock, salt, garlic, lemon juice and bay leaf, and simmer on low heat for an hour at most.
II. Add a spoonful of…