Vegan Borscht

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 head cabbage, shredded
• 1 large beet, grated
• 6 cups vegetable broth
• 1 teaspoon sugar
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, potatoes, cabbage, and beet. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 30 minutes.
4. Stir in the sugar and season with salt and pepper, to taste. Simmer for an additional 10 minutes.
5. Serve warm with a dollop of vegan sour cream, if desired.

Interesting Facts

• Borscht is a traditional Ukrainian soup with many variations.
• The name “borscht” is derived from the Slavic word “borshch”, meaning “soup”.
• Borscht is traditionally served with a dollop of sour cream.
• Vegan borscht is an easy and delicious way to enjoy a plant-based version of this classic soup.