Step 1

In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Stir in caraway seeds and cook for another 30 seconds.

Step 2

Add carrots, beets, potatoes, and cabbage, stirring to combine.

Step 3

Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender.

Step 4

Season with apple cider vinegar, salt, and pepper.

Step 5

To serve, top with cashew sour cream and fresh dill or parsley.

Step 6

Store in an airtight container in the refrigerator for 5 days or freezer for 1 month.