Borscht Recipe (Vegetarian Beet Soup)

Ingredients

• 2 tablespoons olive oil
• 1 large onion (peeled and finely diced)
• 1 large celery stick (diced small)
• 3 medium beets (about 14 oz / 400 grams, peeled and grated on the large holes of a box grater)
• 1 large carrot (about 5 oz / 140 grams, peeled and grated)
• 3 cloves garlic (finely minced)
• 1 teaspoon salt (plus more to taste)
• 3 medium white potatoes (about 14 oz / 400 grams, peeled and cut into small cubes)
• ⅓ medium white cabbage (about 10 oz / 300 grams, thinly sliced)
• 6 cups vegetable stock (1.5 liters)
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground coriander seed
• 1 teaspoon sugar
• 3 tablespoons apple cider vinegar (or white wine vinegar)
• 2 bay leaves
• ½ teaspoon ground black pepper
• 1 can cannellini beans (15 oz / 425 grams, drained and rinsed)
• Generous bunch of fresh dill (roughly chopped)
• Sour cream or coconut yogurt (optional but traditional)