Vegetarian Beet Borscht

A cold bowl of traditional borscht
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  • 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)


  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.