Vegetarian Borscht Recipe

Prep the vegetables

Peel and chop the beets, carrots, potatoes, onion, and cabbage into small pieces. Mince the garlic.

Sauté vegetables

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Then add beets, carrots, and potatoes, and continue to sauté for about 5 minutes.

Add broth and seasonings

Pour in the vegetable broth, add tomato paste, salt, black pepper, dill, and bay leaf. Bring the mixture to a boil.

Simmer

Reduce heat, add cabbage, and let the soup simmer for about 30 minutes or until all the vegetables are tender.

Serve hot

Remove bay leaf before serving. Ladle the borscht into bowls and garnish with sour cream or yogurt and fresh dill if desired.