Borscht Recipe

Ingredients

- 2 medium beets, peeled and grated - 1 large carrot, peeled and grated - 1 large potato, peeled and diced - 1 onion, finely chopped - 3 cloves of garlic, minced - 1/2 small head of cabbage, shredded - 4 cups vegetable broth or water - 2 tablespoons tomato paste - 1 tablespoon sugar - 2 tablespoons vinegar (apple cider or white) - Salt and pepper to taste - Fresh dill or parsley, chopped (optional, for garnish) - Sour cream (optional, for serving)

Instructions

1. In a large pot, heat a bit of oil and sauté the onions until they become translucent. 2. Add the garlic and cook for another minute until fragrant. 3. Add the grated beets, carrots, and diced potatoes to the pot. Cook for about 5-7 minutes, stirring occasionally. 4. Stir in the tomato paste, sugar, and vinegar. Cook for another 2-3 minutes. 5. Pour in the vegetable broth or water and bring the mixture to a boil. 6. Once boiling, reduce the heat to a simmer and add the shredded cabbage. 7. Let the soup simmer for about 30-40 minutes, until all the vegetables are tender. 8. Season with salt and pepper to taste. 9. Serve hot, garnished with fresh dill or parsley and a dollop of sour cream if desired.