Recipe of Borscht

Ingredients

• 2 medium beets, peeled and grated
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, grated
• 2 potatoes, peeled and diced
• 1/2 head of cabbage, shredded
• 1 pound (450g) beef stew meat (optional for non-vegetarian)
• 8 cups beef or vegetable broth
• 2 bay leaves
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons white vinegar
• Salt and pepper to taste
• Sour cream and fresh dill for garnish

Directions

1. 1

   Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and sauté until it becomes translucent.

2. 2

   If using beef, add it to the pot and brown it on all sides.

3. 3

   Stir in the grated beets, carrots, and potatoes. Cook for about 5 minutes, allowing the vegetables to soften.

4. 4

   Pour in the broth, add the bay leaves, and bring the soup to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.

5. 5

   Add the shredded cabbage and cook for an additional 10 minutes.

6. 6

   In a separate bowl, mix the tomato paste and vinegar, then add this mixture to the soup.

7. 7

   Season with salt and pepper to taste, and add the minced garlic. Simmer for an additional 5 minutes.

8. 8

   Remove the bay leaves and discard them.

9. 9

   Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Enjoy your homemade Ukrainian Borscht!