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Vegan European Recipes
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Borscht 2
From: Keith Michaels

Finely shred:

  • 1/2 head small green cabbage
  • 4 peeled beets
  • 1 onion
  • 1 carrot
Heat a little oil in frying pan, add 1 bay leaf, a few whole cloves, and several peppercorns.
Add the vegetables and saute a few minutes.
Transfer to cooking pot and add equal amounts of tomato juice and apple cider to cover the vegetables.
Simmer 30-40 minutes.
Now add lemon juice or vinegar until the broth is distinctly tart, balanced by the sweetness of the cider.
Add salt to taste.
Serve with horseradish.