Authentic Vegetarian Ukrainian Borscht

This borscht is as authentic as it gets. The gentle flavours of beets, cabbage and dill with freshly grated garlic and topped with yogurt or sour cream creates a delicious soup

• Ready In: 55 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  medium onion, thinly sliced
• 1  teaspoon caraway seed
• 1⁄2 medium green cabbage head, roughly shredded
• 2  organic carrots, roughly shredded
• 2  small white potatoes, cut to small bite size
• 1  large  organic beet, roughly shredded
• 2  cups fresh tomatoes, diced
• 1 (13 1/2ounce) can garbanzo beans, drain and rinse (chick peas)
• 4  cups  vegetable stock
• 1  cup water
• 1  bay leaf
• 2  tablespoons  fresh organic dill
• 1  tablespoon  organic gluten free apple cider
• 1  tablespoon pure maple syrup
• 1  hot chili pepper, chopped and seeded (optional)
•  sea salt
•  fresh ground black pepper
• 2  garlic cloves, grated

Directions

1. Add olive oil into a large soup pot and heat, then add onions and sauté for 5 minutes on low heat, add caraway seeds and sauté another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes.
2. Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill.
3. For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.