Russian Vegetarian Borscht

You won't miss the beef in this hearty, rich and flavorful vegetarian version of Russian borscht.

Recipe Ingredients:

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon granulated sugar
6 cups vegetable broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato purée
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment

Cooking Directions:

1. In a Dutch oven, heat oil and butter over medium heat and sauté onion, carrots, parsnip and beets until onion is translucent.
2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato purée, salt and pepper.
3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4. Remove from heat and stir in vinegar.
5. Cool to room temperature and refrigerate overnight.
6. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top.

Makes 6 servings.

Tip: This soup is also delicious served warm.