Borscht

Instructions

1. 1

   Peel and grate the beets, carrots, and potatoes. Finely chop the cabbage and onion.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

3. 3

   Add the grated beets, carrots, and potatoes to the pot. Stir and cook for about 5 minutes.

4. 4

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Pour in the vegetable broth and bring to a boil.

6. 6

   Add the chopped cabbage and reduce the heat to a simmer. Cook for about 20 minutes or until the vegetables are tender.

7. 7

   Stir in the vinegar, and season with salt and pepper to taste.

8. 8

   Remove from heat and let the borscht sit for a few minutes to allow the flavors to meld.

9. 9

   Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.