Borscht

Serves	5
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Soup
Misc	Serve Hot
Region	European

Ingredients

2 tablespoons extra virgin olive oil
1 large onion (peeled, cut in half lengthwise, and thinly sliced)
2 carrots (peeled and sliced)
1 medium Russet potato (peeled, thinly sliced, and quartered)
3 large beets (peeled, thinly sliced, and cut into bite-sized pieces)
1/2 medium cabbage (shredded (or about 3 to 4 cups))
1 cup meatless crumbles (I used Boca's frozen crumbles, but you could use rehydrated TVP or any other vegan variety.)
7 to 8 cups water (divided, and based on your preference of wateriness :))
1 tablespoon dried dill (or 1/2 cup chopped fresh dill)
1 tablespoon McKay's vegan chicken style seasoning (or vegan vegetable bouillon)
1 teaspoon pure cane sugar or agave nectar
1 1/2 teaspoon salt (and more to taste)
2/3 cups vegan sour cream (I used Tofutti)

Step 1
In a medium to large pot, saute onions and carrots in 2 tablespoons of olive oil. When onions are just becoming caramelized and fragrant, add potatoes and 4 cups of water to your pot and bring to a slow boil. Simmer covered for about 10 minutes.
Step 2
Add beets, cabbage, meatless crumbles, and seasonings to your pot. Pour in remaining 3 to 4 cups of water, depending on how watery you like your soup. Allow borscht to simmer for another 15 to 20 minutes, or until cabbage is tender to your liking. Salt to taste.
Step 3
Serve hot with vegan sour cream. Serves approximately five, with about 2 tablespoons of vegan sour cream per bowl.