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Vegetarian Beet Borscht
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This content originally appeared on
tasteforlife.com
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
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.
Bring the vegetable stock to a boil.
Add the shredded cabbage and the hot stock to the softened vegetables.
Bring to a boil and simmer 15 to 25 minutes, until the vegetables are tender.
Season to taste with salt and pepper.
Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
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