Borscht Recipe

Ingredients

- 2 medium beets, peeled and grated - 1 carrot, peeled and grated - 1 potato, peeled and diced - 1 onion, diced - 1/4 small cabbage, shredded - 4 cups vegetable or beef broth - 1 tablespoon tomato paste - 2 tablespoons olive oil - 2-3 cloves of garlic, minced - 1 tablespoon lemon juice or red wine vinegar - Salt and pepper to taste - Fresh dill, for garnish - Sour cream, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent. 2. Add the grated beets, carrot, and tomato paste. Cook for an additional 5 minutes, stirring frequently. 3. Pour in the broth and add the potatoes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes. 4. Add the shredded cabbage, lemon juice or vinegar, salt, and pepper. Continue to simmer for another 10 minutes, or until all the vegetables are tender. 5. Adjust seasoning to taste and remove from heat. 6. Serve hot, garnished with fresh dill and a dollop of sour cream.