Lightly sour borscht

Borscht: beetroot and cabbage soup with a touch of vinegar, comforting, tangy and rich in color.

Ingredients

300g cooked or raw peeled beets, julienned

200g finely sliced \u200b\u200bwhite cabbage

1 medium onion chopped

1 liter of vegetable broth

2 tablespoons of white vinegar

1 tablespoon of olive oil

Salt and pepper

Instructions

1. Brown the onion in the oil for a few minutes.
2. Pour in the broth and simmer for 25 to 30 minutes until tender.
3. Pour in the fresh vinegar, adjust the seasoning and serve hot.

Tips

• Serve with a dash of crème fraîche or fromage blanc.