I have always had vegetarian-style borscht; I can't even imagine it with meat or even beef stock. It's incredibly healthy, easy to make, and delicious! Using a food processor made this very quick to put together.
1/2 large white onion
3/4 pound beets
1/3 pound carrots
2 medium potatoes
2 cloves garlic
5 cups vegetable or chicken stock
1/2 head cabbage, sliced
2 bay leaves
3 Tbsp dill, chopped, plus extra for serving
- Grate or shred in food processor all of the vegetables, except cabbage. Heat 1-2 Tbsp olive oil in a large pot at medium heat then add vegetables. Stir often for about 10 minutes when veggies should have softened a bit (yes, everything turns dark red very quickly).
Add stock, cabbage, bay leaves and 3 Tbsp fresh dill. At this point, you can add 1 tsp salt and 1/2 tsp pepper, but you'll have to finalize the seasoning later on.
Bring to a boil, then immediately reduce temperature. Simmer for 20-30 minutes until vegetables are fully tender. Depending on what texture you are looking for, the soup can be left as is, or blended with an immersion blender as I did.
Add juice of 1 or 2 lemons - this is critical to brighten up the soup a bit. Season to your preference with salt and pepper. I like a lot of pepper in borscht!
Serve with sour cream and more fresh dill sprinkled on top. Instead of sour cream, you can slide in a poached egg ... mmmm!