When we left, we each got a CSA box to take home. They were chock-full of beets, carrots, potatoes, onions, squash, fennel, basil, and mint. Such a cornucopia as I had never seen. Looking at that beautiful box, I was struck with the notion that everything needed to make a super-light, super-Summertime, vegetarian borscht was right in front of my face.
INGREDIENTS:
1 pound beets (about 3)
1 large onion
2 large carrots
1 cup shredded cabbage
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
1 lemon
Black pepper
Optional: sour cream, fresh dill
DIRECTIONS:
Peel the beets and carrots and cut into matchsticks about 2" by 1/8".
Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
Heat the oil in a large saucepot over medium heat until warm.
Saute the beets and carrots and onions for about 10 minutes.
Add the cabbage, broth and salt.
Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results
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