Yelena Tsulina Sherbina’s Vegetarian Bortsch

Instructions

1. 1

   Set aside a quarter of the onion and carrots.

2. 2

   In a non-stick skillet, brown remaining onion and carrots in 45 ml (3 tablespoons) of oil. Season with salt and pepper. Set aside.

3. 3

   In the same skillet, soften beets in remaining oil (30 ml/2 tablespoons). Season with salt and pepper.

4. 4

   Meanwhile, in a large pot, bring water to a boil. Add potatoes. Cook for about 3 minutes. Add roasted and raw carrot and onion mixtures. Cook for 3 minutes. Add cabbage, sauerkraut and tomato sauce. Cook for 3 minutes. Add cooked beets, spices and herbs. Stir well. Season with salt and pepper.

5. 5

   Serve borscht in bowls. Garnish with sour cream or crème fraiche and some fresh herbs.