Borscht

Ingredients:

• 3 medium beets (about 1 pound/450g), peeled and grated
• 2 tablespoons (30ml) vegetable oil
• 1 medium onion (about 150g), chopped
• 1 large carrot (about 100g), peeled and grated
• 1 medium potato (about 200g), peeled and diced
• 1/4 head of cabbage (about 200g), shredded
• 6 cups (1.5 liters) beef or vegetable broth
• 2 tablespoons (30ml) tomato paste
• 2 cloves garlic (10g), minced
• 1 tablespoon (15ml) white vinegar
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons (8g) fresh dill, chopped
• Sour cream for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the grated carrot and beets. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
3. Add the diced potato, shredded cabbage, and broth to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer.
4. Mix in the tomato paste, minced garlic, white vinegar, salt, pepper, and bay leaf. Continue to simmer for about 20-25 minutes, or until the vegetables are tender.
5. Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
6. Stir in the fresh dill just before serving.
7. Ladle the borscht into bowls and top with a dollop of sour cream.

Notes:

Borscht can be made a day ahead, as the flavors deepen as it sits. It's traditionally served with rye bread. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to a month. For a vegetarian version, use vegetable broth instead of beef broth.