Borscht

Ingredients

• •3 medium beets, peeled and grated
• •2 tablespoons sunflower oil
• •1 large onion, diced
• •2 carrots, sliced
• •2 tablespoons tomato paste
• •6 cups vegetable broth or water
• •2 medium potatoes, peeled and diced
• •3 cups shredded cabbage
• •2 tablespoons vinegar or 1 tablespoon lemon juice
• •1 teaspoon sugar
• •2 teaspoons kosher salt
• •1/2 teaspoon black pepper
• •1/4 cup chopped fresh dill

Instructions

1. 1

   Heat the oil in a large soup pot over medium heat and sauté the onion and carrots until softened, about 6 minutes.

2. 2

   Add the grated beets and tomato paste and cook for 5 to 7 minutes, stirring, until the beets begin to soften and color the oil.

3. 3

   Pour in the broth or water and bring to a gentle boil.

4. 4

   Add the potatoes and cabbage, then reduce the heat and simmer for 30 to 35 minutes, until all the vegetables are tender.

5. 5

   Season the soup with vinegar or lemon juice, sugar, salt, and black pepper, adjusting the balance so the broth tastes distinctly sweet-sour.

6. 6

   Stir in most of the dill and simmer 2 minutes more.

7. 7

   Let the soup rest for 10 minutes before serving, then ladle into bowls and garnish with the remaining dill.