Vegan Crockpot Borscht

• thinly sliced potatoes1 1⁄2 cups
• thinly sliced beet1 cup
• vegetable stock↗4 cups
• chopped onions1 1⁄2 cups
• caraway seed1 teaspoon
• salt↗2 teaspoons
• celery↗1

  chopped

• large carrot↗1

  sliced

• coarsely chopped red cabbage3 cups
• fresh dill weed↗4 teaspoons
• cider vinegar↗1 tablespoon
• honey↗1 tablespoon
• tomato paste↗6 ounces
• tofutti sour cream

  for topping

• chopped tomato

  to garnish

Step-by-step instructions

1. 1

   Add all ingredient to the crock pot except for the tofutti and tomatoes. Mix well to make sure tomato paste is dissolved fairly well in the stock.

2. 2

   Cook on low heat for 8 hours.

3. 3

   Garnish with extra dill, tofutti sour cream, and chopped tomatoes.

4. 4

   Enjoy!