Vegetable Borscht

Ingredients

• 2 tbsp sunflower oil
• 1 medium onion, diced
• 3 medium (about 1 lb) beets, peeled and coarsely grated
• 1 medium carrot, grated
• 2 tbsp tomato paste
• 12 oz potatoes, peeled and diced
• 3 cups thinly sliced cabbage
• 6 cups low-sodium vegetable broth
• 1 tbsp white wine vinegar
• 1 tsp granulated sugar
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 2 tbsp chopped dill

Step-by-step instructions

1. Heat oil in a soup pot over medium heat. Cook onion for 5 minutes until soft.
2. Add beets and carrot; cook 6 minutes, stirring. Stir in tomato paste and cook 1 minute.
3. Add broth, potatoes, cabbage, salt, and pepper. Bring to a boil, then reduce to a steady simmer.
4. Partially cover and cook 25 to 30 minutes until potatoes and cabbage are tender, stirring occasionally.
5. Stir in vinegar, sugar, and dill. Simmer 2 minutes, then rest off heat for 10 minutes.
6. Serve six bowls. Refrigerate make-ahead portions promptly and reheat to 165°F (74°C), stirring evenly.

Ingredient substitutions

• Use vegetable oil instead of sunflower oil.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).

What to serve with it

Pair with rye bread and optional yogurt.