Yelena Tsulina Sherbina’s Vegetarian Bortsch

Ingredients

• • 1 onion, chopped
  • 2 carrots, chopped
  • 1/3 cup (75 ml) toasted sunflower oil (or olive oil)
  • 2 red beets, peeled and cut into julienne
  • 12 cups (3 litres) water
  • 2 potatoes, peeled and diced
  • 1 liter (4 cups) shredded green cabbage
  • 2 cups (500 ml) homemade or store-bought sauerkraut (see note)
  • 3 cups (750 ml) tomato sauce
  • 1 teaspoon (5 ml) dill seeds
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) ground coriander
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/3 cup (75 ml) fresh dill
  • 1/3 cup (75 ml) chopped parsley
  • 1/3 cup (75 ml) chopped green onion
  • Sour cream or crème fraiche (cultured cream), to taste
  • Salt and pepper