Step 1

Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.

Step 2

Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.

Step 3

Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.

Step 4

Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.

Step 5

Garnish with a spoonful of (vegan) sour cream and more fresh dill. Serve with rye bread. Enjoy!