Vegan borscht is a delicious plant-based version of a very popular beet soup from Russia and Ukraine. This soup is not only tasty and nutritious but also looks very appealing because of its beautiful deep red color. A must-try recipe by every beet lover.
Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown.
Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally.
Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame.
Switch off the gas. Add lemon juice and dill. Mix.
Serve borscht with a dollop of sour cream on top. Enjoy!
Notes
Dill tastes the best in borscht so I would recommend not skipping it. However, if you don't have it use any other fresh herb of your choice like cilantro or parsley.