Russian Vegetarian Borscht

Ingredients

• • Bay leaves - 4
• • Onion (chopped) - 1
• • Garlic - 2 cloves
• • Beetroots (cubed) - 2
• • Carrot (cubed) - 1
• • Potatoes (cubed) - 2
• • Cabbages (sliced into small pieces) - ½ cup
• • Red pepper (cut into matchsticks) - 1
• • Olive oil - 3 tablespoons
• • Vegetable stock - 4 cups
• • Vinegar - 2 tablespoons
• • Salt - as required
• • Black pepper (coarsely ground) - 1 teaspoon

Ingredients For Garnishing

• • Sour cream - 1 teaspoon
• • Parsley (finely chopped) - a little

Method

• 1. Sauté onions and garlic in olive oil in a large soup pot for 2-3 minutes.
• 2. Add beets, carrots, potatoes , two pinches of salt, and stir.
• 3. In the meantime, bring the vegetable stock to a boil.
• 4. When the vegetables are soft (about 5 minutes), add the cabbage and the hot stock.
• 5. Bring to a boil and then simmer, covered, for 20-30 minutes.
• 6. Season to taste with salt and pepper, and then add the vinegar.
• 7. Sprinkle with parsley add a swirl of sour cream and serve hot.