Vegetarian Borscht

Ingredients: 2 medium-size beets, peeled and grated 1 large carrot, peeled and grated 1 tbsp olive oil 1 tomato, diced 2 tbsp of water juice of ½ lemon 2 L of water/vegetable broth 1 tbsp of salt 5 medium-size potatoes, diced ½ cabbage 1 small onion, diced 1 tsp olive oil 5-7 whole black peppers 3-4 bay leaves 1 tbsp dried parsley 2-3 garlic cloves, halved Instructions: Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes. Add 2 tbsp of water and lemon juice to the vegetables and stir. Reduce the heat to low, cover the pot and simmer for 20 min. Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min. Bring to a boil and add 1 tbsp of salt. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden. Add the onions to the pot and give it a good stir. Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove borscht from the heat. It is now ready to be served. When serving borscht, add sour cream and fresh herbs to individual bowls. http://www.fablunch.com/vegetarian-borscht-%D0%B1%D0%BE%D1%80%D1%89-authentic-russian-beet-soup-recipe/