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Vegetable borscht

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A classic beetroot borscht with cabbage, potato and tomato — meat-free but just as hearty.

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1. Sauté the onion and carrot, then add the shredded beets and cook a few minutes. 2. Add the shredded cabbage, diced potato and chopped tomato, cover with water and simmer. 3. Season to taste and serve hot with a spoonful of sour cream.