Hot Hot Borscht

This is the vegetarian version of the well known and lovely ukranian (Холодник kholodnyk) soup.

1/2 large or 1 small yellow onion, sliced into half moons
2 cloves of garlic
500g beets, shredded
2 medium sweet potatoes, shredded
2 carrots, shredded
2 T olive oil
1/2 head cabbage (red or white), sliced into small pieces

1 small red apple cut in small pieces

4 cups vegetable stock
juice of half lemon
salt
coarsely ground black pepper
thick yogurt or sour creme

Sauté onions and garlic in olive oil with a pinch of salt in a large soup pot for 1-2 minutes. Add beets, carrots, and potato, and another pinch of salt, and stir.

In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the cabbage and the hot stock. Bring to a boil and then simmer, covered, for 20-30 minutes.
Season to taste with salt and pepper, and then add the lemon juice. Serve hot with additional grated black pepper, a swirl of sour cream or yogurt and bread.

Can also be served cold in the summer.