Borscht

Ingredients

• 2 large beets, peeled and grated
• 1 carrot, peeled and grated
• 1 onion, finely chopped
• 2 potatoes, peeled and cubed
• 1/2 head of cabbage, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons of tomato paste
• 1 tablespoon of vinegar
• 1 liter of beef or vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh dill and sour cream for serving

Instructions

1. In a large pot, heat some oil over medium heat. Add the onion and carrot, and sauté until softened, about 5 minutes.
2. Add the grated beets and cook for another 5 minutes, stirring occasionally.
3. Stir in the tomato paste and vinegar, and cook for a couple of minutes.
4. Add the broth, potatoes, cabbage, garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill and a dollop of sour cream.

Additional notes

•  If you prefer a meatier version, you can add beef chunks or short ribs to the pot at the beginning and let them simmer until tender before adding the vegetables.
• For a vegetarian or vegan version, use vegetable broth and skip the sour cream or use a vegan alternative.
• Adding a bit of sugar can balance the acidity of the beets and tomatoes. Also, a splash of lemon juice at the end can brighten the flavors.
• Borscht is traditionally served with rye bread or pampushky (Ukrainian garlic bread).