Borscht Recipe

Introduction

Begin by gathering all the ingredients needed for the Borscht. This includes beetroot, cabbage, potato, carrots, onions, garlic, meat (optional), tomato paste or tomatoes, vegetable oil or pork fat, bay leaf, salt, pepper, dill, and sour cream.

Preparation

1. Peel and chop the beetroot, potatoes, carrots, and onions into small pieces. 2. If using, cut the meat into small, bite-sized pieces.

Cooking

1. In a large pot, heat the oil or fat over medium heat. Add the onions, garlic, and carrots, sautéing until soft. 2. If using meat, add it to the pot and cook until it's browned on all sides. 3. Add the chopped beetroot and potatoes to the pot, followed by the tomato paste or chopped tomatoes. Stir to combine. 4. Pour in enough water to cover the ingredients. Add the bay leaf, salt, and pepper to taste. Bring to a boil, then reduce the heat and simmer until the vegetables are tender and the meat is fully cooked, about 30-40 minutes. 5. A few minutes before the soup is done, add the chopped cabbage to the pot. Continue to simmer until the cabbage is soft. 6. Remove the bay leaf before serving.

Serving

Serve the borscht hot, garnished with dill and a dollop of sour cream on top. Enjoy!