Borscht

Serves 6 to 8

• 5 cups vegetable stock or 5 cups water + 3 beef-flavored vegan or vegetable bouillon cubes
• 2 tablespoons olive oil
• Pinch salt
• 1 large onion, sliced into half-moons
• 1 pound (4 medium) beets, peeled and julienned
• 2/3 pound (2 large) carrots, peeled and julienned
• 3/4 pound (1/2 large) green or white cabbage, thinly shredded
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons freshly squeezed lemon juice (1/2 lemon), or to taste
• 2 teaspoons brown sugar, or to taste
• Optional, for serving: vegan sour cream
• Variation: replace 1 cup water with 1 (8 ounce) can tomato sauce or tomato puree

On the stove or in the microwave, bring stock or water to a boil; set aside. Meanwhile, in a large saucepan on medium, heat oil with a pinch of salt and sauté onions, carrots and beets until softened, 5 to 7 minutes. Add cabbage and pour in hot stock or water, and add bouillon if using. Bring to a boil and simmer until vegetables are tender, 15 to 25 minutes. Turn off heat and season to taste with salt and pepper. Season with lemon juice for a subtle sour taste, then with brown sugar to balance sourness and brighten the soup. Serve with a dollop of sour cream if desired.