Vegetarian Borscht
Who's ready for another cheap soup recipe? This one is as economical and simple as they come, is ready in minutes, and is far richer and warming than it has any credit being. It is simply beets, onions, carrots, and cabbage, all cut into shreds and matchsticks, sauteed then simmered together until everything turns a strange and beautiful pink. Borscht is a popular soup in this part of Europe, with numerous hearty variations that almost always feature the earthy beet. The majority of the time the soup has meat in it, but I didn't miss it one bit (nor did I notice that the soup has hardly any fat). I made a huge pot and the leftovers have only grown tastier. The flavor is light and hearty at the same time, made gently sour by the addition of lemon juice, and far greater than the sum of its parts.
Who's ready for another cheap soup recipe? This one is as economical and simple as they come, is ready in minutes, and is far richer and warming than it has any credit being. It is simply beets, onions, carrots, and cabbage, all cut into shreds and matchsticks, sauteed then simmered together until everything turns a strange and beautiful pink. Borscht is a popular soup in this part of Europe, with numerous hearty variations that almost always feature the earthy beet. The majority of the time the soup has meat in it, but I didn't miss it one bit (nor did I notice that the soup has hardly any fat). I made a huge pot and the leftovers have only grown tastier. The flavor is light and hearty at the same time, made gently sour by the addition of lemon juice, and far greater than the sum of its parts.
- salt to taste
- 2 tablespoons olive oil
- 1 pound beets (beetroot) peeled and cut into matchsticks
- 2 medium onions sliced into half-moons
- 2 large carrots peeled and cut into matchsticks
- 3/4 pound white cabbage cut thinly into shreds
- 5 cups vegetable stock
- juice of 1/2 a lemon
- coarsely ground black pepper
- sour cream (optional omit for vegan soup)
- finely chopped parsley or chives (optional for garnish)
- Carbohydrate 18.7799705349972 g
- Cholesterol 0 mg
- Fat 1.18740404673245 g
- Fiber 1.47951782315012 g
- Protein 0.759793625333333 g
- Saturated Fat 0.176332675791616 g
- Serving Size 1 1 (1314g)
- Sodium 5291.71450098038 mg
- Sugar 17.3004527118471 g
- Trans Fat 0.0488536948130649 g
- Calories 84 calories
Step-by-step
- Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
- In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
- Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
Beyond the Cutting Board
The ingredient manifest lists simple roots and brassicas, omitting the sheer volume of physical knife work required to reduce one pound of dense roots into uniform matchsticks. When preparing beets and carrots without a mandoline or food processor, a heavy chef knife with at least an eight-inch blade prevents wrist fatigue during the repetitive julienne process. Slicing these vegetables to an even thickness ensures they soften simultaneously during the initial five-minute sauté without requiring staggered additions to the pot.
Managing Texture Through Heat
Achieving the ideal mouthfeel relies entirely on controlling how the cell walls break down during the twenty-five-minute simmer. Cabbage added too early reduces to mush, while undercooked cabbage retains an unpleasant fibrous crunch that fights against the velvety tenderness of the root vegetables. Reserving a small portion of raw grated beet to stir in just two minutes before removing the pot from the burner preserves bright pigments and introduces a fresh vegetal snap.
Equipment and Storage Realities
A heavy-bottomed stockpot with a capacity of at least six quarts is essential to accommodate the initial bulk of voluminous shredded cabbage before it collapses down into the simmering stock. Stored in an airtight glass container in the refrigerator for up to five days, this preparation actually improves as starches settle and the subtle lemon acidity marries with the earthy sweetness of the beets.
