Borscht

Ingredients

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

2 cloves, minced

Beets

3 medium, peeled and grated

Carrots

2 medium, peeled and grated

Potatoes

2 medium, diced

Cabbage

2 cups, shredded

Tomato paste

2 tablespoons

Vegetable broth

6 cups

Bay leaf

1

Salt

to taste

Black pepper

to taste

Fresh dill

1/4 cup, chopped

Sour cream

for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the grated beets, grated carrots, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally, to soften the vegetables.
4. Incorporate the shredded cabbage and tomato paste, stirring well to combine all the ingredients.
5. Pour in the vegetable broth and add the bay leaf. Season the soup with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until all the vegetables are tender.
7. Remove the bay leaf, then stir in the chopped dill. Taste and adjust the seasoning if needed.
8. Serve hot with a generous dollop of sour cream on top and a sprinkle of fresh dill for garnish.