Vegan Shredded Borscht
you will need:
3 medium/large red beets, spiralized or shredded
4 medium carrots, peeled and spiralized or shredded
1 large yellow onion, sliced thinly using a mandolin
1 medium green cabbage, sliced thinly using a mandolin
1 tbsp. butter or butter substitute
3-4 cups vegetable broth
1 cup lemon juice, add more if desired
1-2 tbsp. white vinegar
salt and pepper to taste
Using a stock pot, simmer the beets in enough salted water to cover, for about 10 minutes.
Add the carrots simmer for about 5 more minutes, then add the onion and remaining vegetable stock and stir to combine. Bring soup back to a simmer and add the butter, wait until melted then add cabbage and let simmer till cabbage is cooked through, about 15 more minutes.
Lastly, stir in the lemon juice and vinegar- remove from flame and let sit for about 5 minutes before serving.
Can be served warm or cold, topped with a small scoop of thick sour cream
or squeeze of lemon and pinch of fresh dill