Vegan Borscht

Method

45 min prep · 45 min cook

1. 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.

   ⏱ 5 minLarge onionOf garlicOlive oil

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2. 2

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

   ⏱ 10 minMedium carrot

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3. 3

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

   Vegetable brothTomato paste

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4. 4

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

   Medium potatoesHead of cabbageVegetable broth

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5. 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.

   ⏱ 30 minVegetable brothApple cider vinegarSugarSalt and pepper

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6. 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.

   Vegetable broth

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7. 7

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

   Vegan sour creamFresh dill

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Courses: Lunch, Dinner

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