Borscht Recipe

Step 1: Prepare Ingredients

Peel and grate 2 large beets, peel and dice 2 potatoes, chop 1 onion, 1 carrot, and 1 celery stalk. Mince 2 garlic cloves. Chop half a small cabbage.

Step 2: Cook the Beets

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the grated beets and cook for about 10 minutes, stirring occasionally.

Step 3: Add Vegetables

Add the diced potatoes, chopped onion, carrot, celery, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.

Step 4: Add Broth and Boil

Pour in 6 cups of vegetable or beef broth. Bring the mixture to a boil.

Step 5: Add Cabbage

Add the chopped cabbage to the pot. Reduce the heat and let the soup simmer for about 20-25 minutes, or until all vegetables are tender.

Step 6: Season the Soup

Season with 2 tablespoons of tomato paste, 1 tablespoon of vinegar, 1 teaspoon of sugar, and salt and pepper to taste. Simmer for another 5 minutes.

Step 7: Serve

Serve the borscht hot, garnished with a dollop of sour cream and fresh dill if desired.