A hearty and tasty vegan version of the famous soup from Eastern Europe called borscht. This dish is both comforting and filling because it is full of healthy vegetables and fragrant spices.
Ingredients: 2 tbsp olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 4 medium beets, peeled and grated. 2 large carrots, peeled and grated. 2 medium potatoes, peeled and diced. 4 cups vegetable broth. 1 cup shredded cabbage. 2 tbsp tomato paste. 2 tbsp apple cider vinegar. 1 tsp smoked paprika. Salt and pepper to taste. Fresh dill for garnish.
Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Add the grated carrots, potatoes, and beets and stir them in. Cook for 5 minutes. Put in vegetable broth, tomato paste, apple cider vinegar, smoked paprika, and shreds of cabbage. Bring to a boil, then lower the heat and let it cook for 30 minutes, or until the vegetables are soft. Add pepper and salt to taste. Add fresh dill on top and serve hot.
Prep Time: 15 minutes
Cook Time: 40 minutes
katarzyna wiesiolek
