Borscht

Or tasty beet soup
1 Tbsp olive oil
1 small yellow onion, diced
2 large carrots, diced
3 beet, diced
3 medium potatoes, diced (about 6 cups)
4 cups white cabbage, shredded
6 cups vegetable broth
1 Tbsp apple cider vinegar
salt and pepper, to taste
vegan sour cream optional
fresh dill or parsley optional to garnish

In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Add carrots, beets, potatoes, and cabbage, stirring to combine. Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 40 minutes until vegetables are tender. Season with apple cider vinegar, salt, and pepper. To serve, top with vegan sour cream and fresh dill or parsley. Store in an airtight container in the refrigerator for 5 days or freezer for 1 month.