Vegetarian Borscht

http://www.seriouseats.com/recipes/2009/02/dinner-tonight-vegetarian-borscht-recipe.html

This recipe is SO good.  However, I felt like it could use more liquid, so 8 cups of stock would be a better ratio.  I used chicken broth instead of vegetable broth, apple cider vinegar instead of lemon, no sour cream or parsley, and a bunch of fennel stalks and a couple of bay leaves for extra flavor.

Original Recipe

1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)


Procedures

1
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.

2
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.

3
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.