Egg-Free Russian Vegetarian Borscht

Ingredients

• 2 large Beets
• 1 large Carrots
• 2 medium Potatoes
• 1 medium Onion
• 0.5 medium Cabbage
• 2 tbsp Tomato Paste
• 8 cups Vegetable Broth
• 1 tbsp White Vinegar
• 2 tbsp Dill
• 4 tbsp Sour Cream (Dairy-Free)
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Peel and chop the beets, carrots, potatoes, and onion.
2. 2Shred the cabbage.
3. 3In a large pot, sauté the onion in oil until softened.
4. 4Add the beets, carrots, and potatoes. Cook for 5 minutes.
5. 5Stir in the tomato paste and cook for another minute.
6. 6Pour in the vegetable broth and bring to a boil.
7. 7Add the cabbage and white vinegar. Reduce heat and simmer for 45 minutes, or until the vegetables are tender.
8. 8Season with salt and pepper to taste.
9. 9Stir in fresh dill before serving.
10. 10Serve hot with a dollop of dairy-free sour cream.

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