Instructions: Shred the onion in a food processor fitted with the shredding disk. Dont clean the bowl and blade until all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes.

Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes.

Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup - the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar.

Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.

This recipe yields 6 servings.

Comments : Any leftover borscht is excellent served cold the next day.

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