Vegetarian Borsch

Name: Vegetarian Borsch
Ingredients: 2 tablespoons olive oil; 1 onion; 2 cloves of garlic, minced; 0.5 teaspoons caraway seeds, ground; 1 pound beets, peeled and diced; 2 cups cabbage, shredded; 1 potato, peeled and diced; 2 sticks of celery, diced; 0.5 fennel bulb, thinly sliced; 2 tablespoons tomato paste; 0.25 cups brown sugar; 2 liters good quality vegetable stock; 3 tablespoons apple cider vinegar; sour cream, chopped dill, drizzle of gin, black bread to garnish (optional)

14 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 onion
2 cloves of garlic, minced
0.5 teaspoons caraway seeds, ground
1 pound beets, peeled and diced
2 cups cabbage, shredded
1 potato, peeled and diced
2 sticks of celery, diced
0.5 fennel bulb, thinly sliced
2 tablespoons tomato paste
0.25 cups brown sugar
2 liters good quality vegetable stock
3 tablespoons apple cider vinegar
sour cream, chopped dill, drizzle of gin, black bread to garnish (optional)

Directions

1

In a large pot, heat olive oil.
2

Add onion, garlic, caraway seeds and cook for 2 minutes.
3

Toss in vegetables and continue cooking until tender.
4

Add stock, tomato paste and sugar and simmer for 30 minutes, uncovered.
5

Remove from heat and add the vinegar.
6

Season to taste.
7

Garnish with a dollop of sour cream, chopped dill and a drizzle of gin and serve with black bread on the side.