Vegan Russian Beet Soup (Borscht)

Ingredients

• 4 medium Beets, peeled and grated
• 6 cups Vegetable broth
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 medium Potato, diced
• 2 tablespoons Tomato paste
• 2 tablespoons Lemon juice
• 1 tablespoon Olive oil
• 1/4 cup Fresh dill, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook until softened.
2. 2Add the grated beets and tomato paste to the pot and cook for 5 minutes, stirring occasionally.
3. 3Pour in the vegetable broth and add the diced potato. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
4. 4Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
5. 5Serve hot, garnished with fresh dill.

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