Summer Beet Soup – Chilled Borscht

Heat the oil in a large saucepan over medium-low heat. Add the onion and carrot, cover and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the cabbage, vegetable stock or rassol, bay leaf, pepper, and salt. Bring to a boil, reduce the heat and simmer for about 15 minutes. Add vinegar and beets, simmer over low heat for another 10 minutes.

Remove the bay leaf. Allow to cool and refrigerate until cold. If you prefer soup a little less sweet, add a few drops of lemon juice. Ladle into chilled soup bowls or glasses, top each with a spoonful of sour cream, sprinkle with chopped parsley and serve.