Borscht (Vegetarian Beet Soup) with Sour Cream and Rye Bread

Ingredients

Quantities are for one portion.

• 100 gwhite cabbage, shredded
• 1 tbsptomato purée (paste)
• 15 mlolive oil
• 10 gfresh dill, chopped
• 30 gsour cream
• 500 mlvegetable stock
• salt and pepper to taste
• 80 gdark rye bread
• 1onion, finely chopped
• 1 tbspwhite vinegar (or apple cider vinegar)
• 200 gbeetroot, peeled and grated
• 100 gpotatoes, cubed
• 50 gcarrot, grated

Method

1. Heat the olive oil in a large pot over medium heat and sauté the finely chopped onion and grated carrot until softened.
2. Stir in the grated beetroot and tomato purée, cooking for a few minutes to release the rich color and flavor.
3. Pour in the vegetable stock and the white vinegar, seasoning with salt and pepper, then bring the liquid to a rolling boil.
4. Add the cubed potatoes and shredded cabbage to the pot.
5. Reduce the heat to a simmer, cover the pot, and cook for thirty minutes until all the vegetables are tender and the flavors have blended.
6. Ladle the vibrant red soup into a wide bowl and swirl the sour cream into the center.
7. Garnish with a generous scattering of freshly chopped dill and serve hot alongside the thick slices of dark rye bread.