Dairy-Free Russian Beet Soup (Borscht)

Ingredients

• 4 medium Beets
• 6 cups Beef broth
• 0.5 head Cabbage
• 2 medium Potatoes
• 1 medium Onion
• 1 medium Carrots
• 2 tablespoons Tomato paste
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh dill

Instructions

1. 1Peel the 4 medium beets and shred them. Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it heat for 1 minute. Add the shredded beets to the pot and sauté for 5 minutes, stirring occasionally, until they begin to soften slightly.
2. 2Pour the 6 cups of beef broth into the pot with the beets. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
3. 3While the beets are simmering, prepare the remaining vegetables. Finely chop the 0.5 head of cabbage, peel and cut the 2 medium potatoes into 1/2-inch cubes, finely chop the 1 medium onion, and peel and finely chop the 1 medium carrot.
4. 4Add the chopped 0.5 head of cabbage, the cubed 2 medium potatoes, the chopped 1 medium onion, and the chopped 1 medium carrot to the pot. Stir in the 2 tablespoons of tomato paste. Season the soup with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
5. 5Bring the soup back to a gentle simmer over medium heat (350°F / 175°C). Cover the pot and cook for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork. The soup should have a rich, deep color.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste and add more salt or pepper if desired. Stir in the 2 tablespoons of fresh dill.
7. 7Ladle the hot soup into bowls and serve immediately.

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