ISO a great vegetarian borsct recipe

[kima]

I made a borscht soup recipe today and I am not that thrilled with it. I love beets and some left so wouldn't mind making another batch. Does anyone have a vegetarian recipe they love? A nice thick one...with potatoes?? Please share! Thanks!:)

[sneezles]

I have made this recipe a couple of times and even my non-beet lovers enjoyed the soup!

BEET AND CABBAGE BORSCHT


Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.
3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes

1 tablespoon fresh lemon juice

Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

Makes 4 servings.


Bon Appétit
March 1998

[kima]

Hey Sneezles! Thankyou so much. Looks like you and I have a recipe swap going. I will definately give this a "whirl".;)

[sneezles]

kima,
Tit for Tat as they say!