Vegetarian Hungarian Borscht

Ingredients

• 1 lb beets peeled and cut into matchsticks
• 1 large yellow onion sliced into half-moon shape
• 1 Granny Smith apple shredded
• 1 very large carrot peeled and shredded
• 1 small white cabbage shredded
• 1 tbsp olive oil or butter
• 8 cups vegetable stock
• 1 lemon juiced
• 2 tbsp horseradish
• 2 tbsp parsley chopped
• 2 tbsp fresh dill chopped

Instructions

In a stock pot over medium heat add the olive oil

Saute the carrots, beets, apple and onions with salt until soft, 5-7 min

Add horseradish and cook 1 min more

Add shredded cabbage and stock. Bring to boil and simmer 15-25 min until vegetables are tender

At the end add parsley and dill

Squeeze in the lemon

Serve with sour cream and boiled potato on the side

Makes 5-7 quarts