Vegan Borsch
Instructions
eel the beets, onions and carrots (put a small piece - about 50 grams - of beetroot aside for later). Cut all vegetables into thick matchsticks, shred the cabbage thinly.
Heat the oil in a large saucepan, add carrots, beets, onions and a pinch of salt and saute for about 5 minutes, stirring every now and then.
Add the shredded cabbage together with the hot stock. Bring to the boil, reduce heat, cover, and simmer on a low heat for about 20-30 minutes, until vegetables are softened.
Grate the beetroot chunk finely, add to the soup (this helps to enliven the colour).
Season with salt, pepper and lemon juice, keeping in mind that borsch should have a slightly sour taste - so squeeze that lemon thoroughly :)
Serve with a dollop of sour cream (or omit, if you want a vegan soup) and sprinkle with some chopped parsley.
