Vegetarian Ukrainian borscht soup has a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots and potatoes
Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes.
Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins.
You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.