Egg-Free Russian Vegetarian Borscht

Instructions

1. 1Peel the 2 large beets and cut them into 1.27 cm cubes. Peel the 1 large carrot and cut it into 1.27 cm cubes. Peel the 2 medium potatoes and cut them into 1.27 cm cubes. Peel the 1 medium onion and finely dice it. Shred the 0.5 medium cabbage into thin strips, about 0.64 cm wide.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), place the finely diced 1 medium onion over medium heat (300-325°F / 150-160°C). Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3Add the 2 large beets (1.27 cm cubes), 1 large carrot (1.27 cm cubes), and 2 medium potatoes (1.27 cm cubes) to the pot with the onion. Continue to cook over medium heat for 5-7 minutes, stirring occasionally. Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
4. 4Pour in the 8 cups vegetable broth. Increase the heat to high (400-450°F / 200-230°C) and bring the mixture to a rolling boil. Add the shredded 0.5 medium cabbage and 1 tbsp white vinegar to the pot. Reduce the heat to low (180-200°F / 80-95°C) and let the soup simmer, uncovered, for 45-55 minutes, or until all the vegetables (beets, carrots, potatoes, and cabbage) are fork-tender.
5. 5Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste the soup and adjust seasoning if desired. Just before serving, stir in the 2 tbsp fresh dill.
6. 6Ladle the hot borscht into individual serving bowls. Top each serving with 1 tbsp of the 4 tbsp dairy-free sour cream.

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