Vegetarian Borscht Soup

Ingredients

Beets

3 medium, peeled and grated

Carrots

2 medium, peeled and diced

Potatoes

2 medium, peeled and diced

Cabbage

2 cups, shredded

Onion

1 medium, chopped

Garlic

3 cloves, minced

Vegetable broth

6 cups

Tomato paste

2 tablespoons

Bay leaf

1

Dill

1/4 cup, chopped (plus extra for garnish)

Salt

to taste

Black pepper

to taste

Sour cream

for serving

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the grated beets, diced carrots, and potatoes. Cook for an additional 5 minutes, stirring occasionally, to soften the vegetables slightly.
4. Add the shredded cabbage and tomato paste to the pot. Mix well to combine all ingredients evenly.
5. Pour in the vegetable broth and add the bay leaf. Season with salt and black pepper to taste.
6. Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until all the vegetables are tender.
7. Stir in the chopped dill and let it cook for an additional 5 minutes. Adjust seasoning if necessary.
8. Remove the bay leaf before serving. Ladle the hot soup into bowls and top each serving with a generous dollop of sour cream and a sprinkle of fresh dill.