Vegetarian Borscht Soup

Ingredients - Serves 6

• Sour cream - For serving
• Salt and pepper - To taste
• Dill - 2 tablespoons, chopped
• Bay leaf - 1
• Vegetable broth - 6 cups
• Tomato paste - 2 tablespoons
• Cabbage - 1/2 small head, shredded
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Potatoes - 2 medium, peeled and diced
• Carrots - 2 medium, peeled and grated
• Beets - 3 medium, peeled and grated

Let's Get Started

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the grated beets, carrots, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
4. Add the shredded cabbage and tomato paste. Stir well to combine.
5. Pour in the vegetable broth and add the bay leaf. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, or until the vegetables are tender.
7. Stir in the chopped dill and cook for an additional 5 minutes.
8. Remove the bay leaf and serve the soup hot, topped with a dollop of sour cream.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 5g
• Carbs: 45g
• Protein: 8g
• Sodium: 800mg
• Sugar: 10g