Vegetarian Borsch

🛒 Ingredients

• Beet 50 g · 22 kcal
• Cabbage 42 g · 11 kcal
• Potato 42 g · 32 kcal
• Carrot 17 g · 7 kcal
• Onion 13 g · 5 kcal
• Tomato paste 4 g · 3 kcal
• Vegetable broth 208 g · 10 kcal
• Garlic 1 g · 1 kcal
• Vegetable oil 4 g · 36 kcal
• White vinegar 1 g · 0 kcal
• Bay leaves 0 g · 0 kcal
• Fresh dill/parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Dice the onion, grate carrots and half of the beets. Shred the cabbage and the remaining beets, then peel and cube the potatoes.
2. In a large pot, sauté the diced onion in vegetable oil until translucent. Add the grated carrots and sauté for 5-7 minutes until softened.
3. Add the grated beets, tomato paste, and vinegar to the pot; mix well and cook for another 5 minutes to release the beets' color.
4. Pour in the vegetable broth, add bay leaves, and bring to a simmer. Add the cubed potatoes and shredded cabbage.
5. Cook for 15-20 minutes, or until the potatoes and cabbage are tender. Add the shredded beets during the last 10 minutes of cooking to retain vibrant color and some texture.
6. Finely chop the garlic and fresh herbs. Stir them into the soup, season with salt and pepper to taste, and simmer for 2-3 more minutes.
7. Remove from heat and let the borsch rest for at least 10-15 minutes before serving for flavors to meld. Serve hot, garnished with fresh dill.