Vegan Beet and Cabbage Stew

I don’t know much about making traditional borcht, but this is an easy, very fresh, bright beet stew that is so easy to make and delicious! Lots of recipes call for roasting the beets ahead - I didn’t do that here, I just let the beets cook in the stew and the results were delicious.

1 large onion, diced
3/4 head of purple cabbage, diced
2 large beets, washed, peeled and diced
2 tsp caraway seeds
2 tsp salt
7 cups of water
a few sprigs of fresh dill
a dollop of vegan sour cream or yogurt
optional: 1/2 cup dry lentils, cooked

Heat a small amount of oil in a large soup pot. Add onions and saute for a few minutes, add carraway seeds and salt and stir. Add cabbage and beets, stir until coated. Add 7 cups of water. Simmer for 45 minutes.
If you are using the lentils, cook lentils in a seperate small pot with 2 cups of water.
Serve soup with a small scoop of lentils in the bottom of the bowl, add dill and sour cream to the top.