I absolutely love Veselka’s borscht in the East Village. If you haven’t had it, then stop reading this and just leave. Go there immediately. You can find their recipe online actually, but it takes a couple hours to make. I was looking for something a little quicker and landed on this vegetarian version. It came out really nice, and definitely gets better after a day or two. I want to take the time to make their version one day. If I could make that at home, I’d never have to leave the house.
4 large beets, peeled and cut into matchsticks
3/4 pound of cabbage, shredded
1 onion, sliced
2 large carrots (or 1 carrots and a few parsnips, like I did)
5 cups vegetable stock
Juice of 1 lemon
2 tablespoons olive oil
1 garlic clove
2 tablespoons cider vinegar
Start by cutting up the carrots, parsnips, and beets into little matchsticks. Next slice your onions, and shred the cabbage. Heat 2 tablespoons olive oil in a big soup pot and add the onions, garlic, beets, carrots and parsnips. Cook for about 10 minutes, until everything softens a bit and the beet color starts to take over.
While your veggies are cooking, add your vegetable stock to a separate pot and bring to a boil. When the vegetables are ready, add the cabbage as well as the hot stock. Mix well and S&P to taste. Let cook for 30 minutes. Add the lemon juice and cider vinegar. Spoon into bowls and add a dollop of sour cream!