This vegan Borscht is a spin on the classic Ukrainian cabbage soup made with beets and potatoes and seasoned with parsley and caraway seeds for a warm and hearty winter meal that can be made in just 40 minutes.
In a large soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 7 minutes. Stir in caraway seeds and cook for another 30 seconds.
Add carrots, beets, potatoes, and cabbage, stirring to combine.
Add vegetable broth and bring to boil. Reduce heat to a simmer and simmer for 20 minutes until vegetables are tender.
Season with apple cider vinegar, salt, and pepper.