Name: Borscht Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 null apple (peeled and shredded); 3 null beets (medium, peeled and shredded); 1 null onion (medium, shredded); 1 null Carrot (shredded); 1 null red bell pepper (shredded); 1 rib celery (shredded (optional)); 1 cup shredded red cabbage; 1 tbsp vegetable oil; 3 null garlic cloves (minced); 4 cup vegetable broth; 3 tbsp fresh dill (chopped (can substitute with 1 tbsp dried dill)); 2 tbsp tomato paste; 2 null bay leaves; 1 tbsp pickle juice ((optional)); 2 tsp coriander ground; 1 pinch salt (to taste); 1 pinch ground black pepper (to taste); null to_garnish fresh dill; null to_garnish vegan sour cream

Instructions

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1

Shred the apple (0.5) and all the veggies (including the beets (3 medium), onion (1 medium), carrot (1), bell pepper (1 red), and rib (1 celery) if using) using a food processor or box grater.
2

Drizzle the vegetable oil (1 tbsp) in a large pot over medium-high heat. When hot, add the cloves (3 garlic) and all the shredded vegetables. Cook until soft, for about 5 minutes.
3

Add all the remaining ingredients: vegetable broth (4 cup), fresh dill (3 tbsp), tomato paste (2 tbsp), leaves (2 bay), pickle juice (1 tbsp) (if using), ground coriander (2 tsp), salt (1 pinch), and ground black pepper (1 pinch). Stir and cook, partially covered, at a simmer until the beets are soft, for about 15-20 minutes.
4

Remove the leaves (2 bay).
5

Serve hot and top with desired garnishes like fresh dill and vegan sour cream. Enjoy!