Vegan Crockpot Borscht - cooking recipe

Ingredients

1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beet
4 cups vegetable stock
1 1/2 cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
4 teaspoons fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
6 ounces tomato paste
tofutti sour cream, for topping
chopped tomato (to garnish)

Preparation

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.
Cook on low heat for 8 hours.
Garnish with extra dill, tofutti sour cream, and chopped tomatoes.
Enjoy!