Dr. Nandi’s Cold Borscht
Use organic ingredients whenever possible.
1 lb. beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 lb. white cabbage, cut thinly into shreds
2 Tbsp olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley for garnish
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.
Reserve a small amount of beet to grate and add near the end to enliven the color.
Bring the vegetable stock to a boil. When the vegetables are soft , 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.