Barely Borscht
By: pentalia
Published: Sunday, April 25, 2010 - 5:46pm

Ingredients




1 tablespoon butter
1/4 teaspoon ground black pepper
1 medium beet, peeled and chopped
2 celery ribs, chopped
1/2 medium onion, chopped
1/4 medium head cabbage, chopped
2 cups yellow squash, cubed (or substitute 2  cups peeled winter sq
5 cups vegetable stock
1 1/2 teaspoons salt
1 teaspoon cider vinegar
cream cheese

Preparation

1 In a soup pot, melt the butter with black pepper added. 2 Sauté the beets, celery, and onion until softened. 3 Add the cabbage and sauté briefly. 4 Add the stock, squash, salt, and vinegar.  Bring to a boil.  Turn down heat and simmer until squash and beets are tender. 5 When serving, add 1 Tbsp. cream cheese to each bowl.

About


This is a nice vegetarian borscht, made mellow by the squash.  But be warned: the cream cheese makes it outrageously good.  You can substitute sour cream or yogurt, but you're missing heaven if you skip the cream cheese.