Vegan Borscht

Method

45 min prep · 45 min cook

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.

2. Add the grated beets and carrots to the pot, cooking for another 10 minutes until they start to soften.

3. Stir in the tomato paste, mixing well to combine with the vegetables.

4. Pour in the vegetable broth, and then add the cubed potatoes and sliced cabbage. Bring the mixture to a boil.

5. Once boiling, reduce the heat to a simmer. Add the apple cider vinegar, sugar (if using), salt, and pepper. Cover and let simmer for about 30 minutes, or until all the vegetables are tender.

6. Taste and adjust the seasoning as needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.

7. Serve hot, garnished with a dollop of vegan sour cream and a sprinkle of fresh dill.

Courses: Lunch, Dinner

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