Super-Quick Vegetarian Borsch

splendidtable.org

Nevercookedbeforeinmylife

On January 1, 2015 I picked up a spatula for the first time and never looked back.

3 tablespoons unsalted butter

3 tablespoons canola or other neutral vegetable oil

1 medium yellow onion, diced

1 small rib celery, diced

½ medium tart green apple like Granny Smith, peeled and diced

1 medium carrot peeled and grated

1 medium bell pepper (any color) cored, seeded, and diced

2 cups finely shopped or shredded green cabbage

1 large beet, peeled, washed and grated

2 medium-size boiling potatoes such as Yukon Gold, peeled and cut into 1-inch pieces

2 quarts boiling water, or more as needed (non vegetarians: feel free to use chicken stock for richer soup)

3 heaping tablespoons tomato paste

1 bay leaf

Salt and freshly ground black pepper to taste.

1 heaping teaspoon sweet paprika

1 large pinch hot paprika, chili flakes, or Aleppo pepper

3 large cloves garlic, crushed through a press or grated

Juice from 1 large lemon

2 to 3 teaspoons sugar, or more to taste

Sour cream (low fat is fine) or plain Greek yogurt for serving

Finely chopped dill, parsley, and scallions greens for serving

Directions at splendidtable.org

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