Vegan Borscht

Vegan Borscht

• 2 tablespoons olive oil
• 1 onion, peeled and finely diced
• 1 celery stick, diced
• 3 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 3 garlic cloves, finely diced
• 1 teaspoon salt
• 3 medium white potatoes, peeled and cut into small cubes
• 1/3 white cabbage, thinly sliced
• 1.5 litre vegetable stock (or bone broth for non vegan)
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon coriander seed powder
• 3 tablespoons apple cider or white vinegar
• 2 bay leaves
• 1/2 teaspoon black pepper

Serve with dill and sour cream.

Heat olive oil in a large saucepan over medium high heat. Add the chopped onions and celery and sauté on medium heat for 3-4 minutes.

Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Sauté for 2-3 minutes.

Add the potatoes, cabbage, and the rest of the ingredients, including the stock. Stir through and heat the heat up to bring to a boil.

Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt.

Sprinkle a couple of tablespoons of fresh dill and let the borscht rest, with the lid on, for about 10 minutes before serving.