First, peel and finely chop the onions and sauté in oil.
Cut the beet into small cubes and cook in the vegetable stock until the beet cubes are soft.
Puree with a hand blender. Season with salt, ground cumin, pepper and lemon juice. Finally, assemble with butter.
Finely chop the parsley, sprinkle over the borscht and garnish with a little sour cream.
Preparation Tip:
Serve with pelmeni, for example. The soup will be heartier if you cook it with beef broth and use lard for frying.