Borscht Recipe

Ingredients

- 4 medium-sized beets, peeled and grated - 2 medium-sized potatoes, peeled and cubed - 1 medium-sized carrot, peeled and grated - 1 large onion, chopped - 3 cups cabbage, shredded - 2 cloves garlic, minced - 6 cups vegetable broth - 2 tablespoons olive oil - 2 tablespoons tomato paste - 1 bay leaf - Salt and pepper to taste - Fresh dill, chopped, for garnish - Sour cream, for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent. 2. Add the minced garlic and cook for another minute. 3. Stir in the grated beets, carrots, and cubed potatoes. Cook for about 5 minutes, stirring occasionally. 4. Add the tomato paste and mix well. 5. Pour in the vegetable broth and add the bay leaf. Bring to a boil. 6. Reduce the heat and let it simmer for 20 minutes. 7. Add the shredded cabbage and continue to simmer for another 20 minutes until all the vegetables are tender. 8. Season with salt and pepper to taste. 9. Remove the bay leaf before serving. 10. Serve hot, garnished with fresh dill and a dollop of sour cream if desired.