A vegetarian version of Borscht   serves 4 - 6
1 onion, chopped
2 tablespoons olive oil
2 red beets, cut into small cubes
2 carrots, cut into half rounds
½ cabbage, chopped
1 – 2 tablespoons apple cider vinegar
2 bayleaves
  1. In a large soup pot sautee onion in olive oil for 5 minutes.
  1. Add beets, carrots and cabbage and sautee another 5 minutes.
  1. Add enough water to cover vegetables, apple cider vinegar and bayleaves and bring to a boil.
  1. Cook at medium temperature until beets are tender.
  1. Add salt and pepper to taste.
Serve with a dollop of sour cream.
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