Borscht Recipe

Preparation of Vegetables

Begin by washing and peeling the beetroots, carrots, and potatoes. Grate the beetroots and carrots, and dice the potatoes into small pieces. Thinly slice the cabbage and finely chop the onions and garlic.

Cooking the Soup

In a large pot, heat the vegetable oil or pork fat over medium heat. Sauté the onions and garlic until they become translucent. Add the grated beetroots and carrots, continuing to sauté for a few minutes before adding the diced potatoes, sliced cabbage, and tomato paste or chopped tomatoes. Pour in the vegetable or meat stock and bring to a boil. Reduce the heat and let it simmer until all vegetables are tender. Season with salt and pepper to taste.

Serving

Serve the borscht hot, garnished with fresh dill. For a creamier texture, some might prefer to add a dollop of sour cream or yogurt to their serving, although this will alter the nutritional content.