A healthier vegan borscht, packed with winter vegetables and plenty of fresh dill. The veggies are shredded in a food processor to speed things up here.
Prepare your vegetables as needed, then run the beets, carrots, potatoes, onion, and garlic through the shredding attachment on a food processor. Alternatively, shred on the large side of a box grater and mince the garlic.
3 medium beets, 2 medium carrots, 2 medium potatoes, 1/2 one large onion, 3 cloves garlic
Heat a large pot over medium heat and add the olive oil. Once it's hot, add the shredded vegetables and cook for about 5 minutes, stirring occasionally, until the volume is reduced and the vegetables are sweating and starting to brown.
1 tablespoon olive oil
Add the canned tomatoes, vegetable stock, salt, and pepper. Cover and bring the soup to a rolling boil, then reduce the heat and simmer, covered, for about 20 minutes.
400 ml canned tomatoes, 2 litres water, 1 teaspoon sea salt, 1/2 teaspoon black pepper
Check that the vegetables are cooked through, then remove from the heat and add the mustard, dill, and vinegar (if using). Taste and season as needed.
1 teaspoon dijon mustard, 10 grams fresh dill, plus extra for serving, 1 teaspoon apple cider vinegar
Serve immediately, topped with yogurt (vegan if needed) and extra dill. Borscht freezes very well, up to a month in a sealed container, and can also be eaten cold if preferred.
Yogurt
Notes
• This is a rough amount of vegetables needed because it's not necessary to be specific in terms of grams - a little more or less doesn't matter. Potatoes and onion should be roughly fist sized, carrots and beets about the same but often longer so it's hard to tell.