Ukrainian Vegetarian Borscht

Ingredients

• Beetroot

  500 g

  $0.95

• Potatoes

  300 g

  $0.39

• Cabbage

  200 g

  $0.24

• Carrots

  1 medium

  $0.21

• Onions

  1 medium

  $0.22

• Garlic

  2 cloves

  $0.08

• Tomato paste

  2 tbsp

  $0.14

• Vegetable oil

  2 tbsp

  $0.09

• Apple Cider Vinegar

  1 tbsp

  $0.06

• Prepared Vegetable Broth

  1 litre

  $1.80

• Fresh Dill

  1 bunch

  $1.20

• Sour cream

  100 g

  $0.70

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

Preparation

1. 1

   Peel and grate the beetroot and carrot; dice the potatoes and finely shred the cabbage.

2. 2

   Heat vegetable oil in a soup pot, add onion and grated carrot, sautéing for 5 minutes until soft.

3. 3

   Stir in tomato paste and grated beetroot, cooking for another 3 minutes.

4. 4

   Pour in vegetable broth and diced potatoes, bringing the mixture to a boil.

5. 5

   Add shredded cabbage, lower heat, cover, and simmer for 20 minutes until all vegetables are tender.

6. 6

   Stir in minced garlic, apple cider vinegar, and chopped fresh dill, simmering for 2 final minutes.

7. 7

   Ladle hot soup into bowls and garnish each portion with a generous dollop of sour cream.