Name: Easy Vegetarian Borscht Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 tablespoons vegetable oil (olive, sunflower, canola or avocado oil); 1 medium-sized onion; 2 medium-sized carrots; 2 medium-sized red beets; 2 qt or 2 liters vegetable broth; 2 potatoes; 1/4 white cabbage; 2 bay leaves; 2 tablespoons lemon juice; 2 tablespoons tomato paste; 2 cloves garlic (minced); 4 tablespoons fresh dill (chopped); salt and black pepper to taste; (vegan) sour cream (to garnish); rye bread (to serve)

1

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.

2

Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.

3

Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.

4

Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.

5

Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!

Easy Vegetarian Borscht Soup

Ingredients

15 Ingredients

Instructions

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