Vegan Borsch

🛒 Ingredients

• Beetroots 450 g · 193 kcal
• White Cabbage 400 g · 100 kcal
• Potatoes 450 g · 346 kcal
• Carrots 150 g · 62 kcal
• Onions 150 g · 60 kcal
• Garlic 15 g · 23 kcal
• Tomato Paste 70 g · 56 kcal
• Vegetable Broth 1500 g · 75 kcal
• Apple Cider Vinegar 30 g · 9 kcal
• Vegetable Oil 30 g · 266 kcal
• Fresh Dill 10 g · 4 kcal
• Bay Leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Wash and peel all vegetables. Dice potatoes, beets, and cabbage into bite-sized pieces; julienne carrots and onions.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté onions and carrots for 5-7 minutes until softened.
3. Add diced beets and tomato paste to the pot. Cook for another 5-10 minutes, stirring occasionally, allowing the beets to release their color.
4. Pour in the vegetable broth and bring to a simmer. Add potatoes, cabbage, bay leaves, and a pinch of salt and pepper. Cover and cook for 20-25 minutes until vegetables are tender.
5. Stir in apple cider vinegar and minced garlic; cook for an additional 2-3 minutes. Remove bay leaves before serving.
6. Serve hot, garnished with fresh dill. Optionally, serve with a dollop of vegan sour cream.