Vegetarian Beet Borscht

Ingredients

• 1 pound beets (beetroot), peeled and cut into matchsticks
• 2 medium onions, sliced into half-moons
• 2 large carrots, peeled and cut into matchsticks
• 1 white cabbage, shredded
• 4 cups vegetable stock
• Salt and Pepper to taste
• Sour cream (optional)
• Finely chopped parsley for garnish

Directions:
1) Peel and cut the onions, carrots, and beets and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot.
2) Bring the vegetable stock to a boil.
3) Add the shredded cabbage and the hot stock to the softened vegetables.
4) Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
5 ) Season to taste with salt and pepper.
6) Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.