Vegan Russian Beetroot Soup (Borscht)

Ingredients

• 2 large Beets
• 1/2 head Cabbage
• 2 medium Potatoes
• 1 medium Carrots
• 1 medium Onion
• 2 tablespoons Tomato paste
• 6 cups Vegetable broth
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Sunflower oil
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh dill

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

Instructions

1. 1Peel and grate the beets. Shred the cabbage. Dice the potatoes, carrots, and onion.
2. 2Heat the sunflower oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. 3Add the grated beets, tomato paste, and sugar to the pot and sauté for another 5 minutes.
4. 4Add the vegetable broth, cabbage, potatoes, and carrots to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
5. 5Stir in the apple cider vinegar, salt, and pepper. Taste and adjust seasonings as needed.
6. 6Serve hot, garnished with fresh dill.

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