1 tablespoon butter
1 medium beet, peeled and chopped
1/2 medium onion, chopped
1/4 medium head cabbage, chopped
5 cups vegetable stock
1 1/2 teaspoons salt
1 teaspoon cider vinegar
In a soup pot, melt the butter with black pepper added.
Sauté the beets, celery, and onion until softened.
Add the cabbage and sauté briefly.
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.
Sunday, April 25, 2010 - 5:46pm