Instructions

1. Heat oil in a large pot over medium heat. Sauté onion and carrot until onion is soft and translucent. Add garlic and stir until fragrant.
2. Now add potato, bay leaf and vegetable stock into the pot. Bring to a boil, cover, lower the heat and cook for 20 minutes.
3. Rinse the greens and let them dry on a kitchen towel. Then chop them roughly.
4. After 20 minutes or when potatoes are done and easily fall apart, add chopped greens and season with salt and pepper. Cook for another 5 minutes.
5. Switch off the heat, cover and let your green Borsch rest for about 10 minutes. It is even better on a second day.
6. Serve with chopped fresh dill, dollop of vegan sour cream, slice of rye bread and some kind of egg replacement or your choice of plant-based protein like deep-fried tofu or firm silken tofu.