Borscht is a traditional Eastern European soup known for its vibrant color and hearty flavor. This vegetarian version is loaded with vegetables and simmered in a savory broth.
Ingredients: 1 large beet, peeled and grated. 2 medium potatoes, peeled and diced. 1 medium onion, chopped. 2 carrots, peeled and sliced. 2 cups cabbage, shredded. 4 cups vegetable broth. 2 tablespoons tomato paste. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon red wine vinegar. Sour cream, for serving. Fresh dill, for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Add the grated beet, potatoes, carrots, and cabbage, and mix them in. Add the tomato paste and vegetable broth, and then bring the whole thing to a simmer. Put the lid on and cook for 20 to 25 minutes, or until the vegetables are soft. Add red wine vinegar, salt, and pepper to taste. Add some sour cream and fresh dill on top of the hot dish to serve.
Troy S