Vegetarian Beet Soup Recipe (Borscht)
3 Whole Beets- peeled and shredded (or cubed, if it’s easier)
¼ Head Cabbage- shredded
½ Onion- finely chopped
3 Cloves of Garlic- minced
3 Carrots- chopped
½ tsp preferred cooking oil
¼ tsp fresh squeezed lemon juice.
¼ bushel of parsley- chopped
Sea Salt & Black Pepper (to taste)
Shred beets and cabbage in food processor or by hand (subtract 50 calories for your efforts!)—or buy ready!
Heat oil in large soup pot on medium-high heat for about 45 seconds. Add onions, then lower heat to medium, stirring occasionally, until onions become translucent. Stir in garlic, then, after about a minute, add the beets, cabbage, carrots, salt & pepper. Stir occasionally for a few minutes.
Add water until all ingredients are submerged, about half way up the pot. Increase heat to high and let the water come to a full boil. For faster boil, you can boil water separately in a tea kettle first.
Lower temperature to medium-low and cover pot. Check potatoes for tenderness in about 30 minutes. Add lemon juice and parsley. Remove from heat.
Ladle soup into bowls. Can be eaten warm or cold.