Borscht – Russian Beet Soup
Ingredients
- 4 cups Beetroot Grated or fine julienne
- 2 cups cabbage, finely sliced
- 1 cup carrots, chopped
- 1 medium onion, diced
- 4 garlic cloves
- 7 cups vegetable broth
- 1 tbsp tomato paste
- 1 Bay leaf
Instructions
- Fry the onion and garlic in a large soup pot until translucent approximately 2-3 minutes. Then, add the carrot, cabbage and beetroot, stirring for around 2 minutes.
- Add in the vegetable broth cooking for another 25-30 minutes. Serve with fistful of fresh dill and a dollop of coconut cream.