Vegan Russian Beetroot Soup (Borscht)

Ingredients

• 2 medium Beets
• 2 medium Potatoes
• 1 large Carrots
• 1 medium Onion
• 6 cups Vegetable Broth
• 1 14.5 oz can Canned Diced Tomatoes
• 2 tablespoons White Vinegar
• 1 teaspoon Sugar
• 1 Bay Leaf
• 2 tablespoons Fresh Dill
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 tablespoons Vegan Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and chop the beets, potatoes, carrots, and onion.
2. 2In a large pot, sauté the onion in a little oil until softened.
3. 3Add the beets, potatoes, and carrots to the pot. Pour in the vegetable broth and add the diced tomatoes, white vinegar, sugar, and bay leaf.
4. 4Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
5. 5Season with salt and pepper to taste.
6. 6Remove the bay leaf before serving. Garnish with fresh dill and a dollop of vegan sour cream.

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