Borscht Soup

Instructions

1. 1

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

2. 2

   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent.

3. 3

   Stir in the tomato paste and cook for another minute.

4. 4

   Add the grated beets, carrots, and potatoes to the pot. Stir well to combine.

5. 5

   Pour in the vegetable broth and bring to a boil.

6. 6

   Reduce the heat to a simmer and add the chopped cabbage.

7. 7

   Season with salt, pepper, and dill. Add the vinegar.

8. 8

   Simmer the soup for about 30-40 minutes, or until the vegetables are tender.

9. 9

   Serve hot, garnished with a dollop of sour cream.