Borscht
A vibrant soup made with beets, cabbage, and sour cream.
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the grated carrot and beets. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
- 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.
- 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.
- Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
- Stir in the fresh dill just before serving.
- Ladle the borscht into bowls and top with a dollop of sour cream.
Nutritional Information & Health Goals
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