Vegan Crockpot Borscht

• 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)

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

potatoes, vegetable stock, onions, caraway seed, salt, celery, carrot, red cabbage, dill weed, cider vinegar, honey, tomato paste, sour cream, tomato

Taken from www.food.com/recipe/vegan-crockpot-borscht-526257 (may not work)