Borscht With Bread And Tea Recipe

Ingredients

1. 3 medium beetroots, peeled and grated 2. 2 medium potatoes, peeled and diced 3. 1 carrot, peeled and grated 4. 1 onion, finely chopped 5. 2 cloves garlic, minced 6. 5 cups vegetable stock 7. 1 tbsp tomato paste 8. 2 tbsp olive oil 9. 1 bay leaf 10. Salt and pepper to taste 11. Fresh dill, chopped (for garnish) 12. Sour cream or yogurt (optional, for garnish) 13. Bread (for serving) 14. Tea (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. 2. Add the grated beetroots, carrots, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally. 3. Stir in the tomato paste and cook for an additional 2 minutes. 4. Add the diced potatoes, bay leaf, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender. 5. Season with salt and pepper to taste. Remove the bay leaf. 6. Serve the borscht hot, garnished with fresh dill and a dollop of sour cream or yogurt, if desired. 7. Enjoy the borscht alongside a slice of bread and a hot cup of tea.