Borscht

🔥 Prep

• Peel and dice the 3 beetroots into small cubes (about 1 cm).
• Shred the 200 g cabbage finely.
• Peel and grate the 1 carrot.
• Peel and cut the 2 potatoes into 2 cm cubes.
• Peel and finely chop the 1 onion.
• Measure out 1500 ml beef broth and have 2 tbsp sour cream ready.

🔥 Cook

• 1. Heat 2 tbsp vegetable oil in a large pot over medium heat.
• 2. Add the chopped onion and grated carrot; sauté for 5 minutes until softened.
• 3. Add the diced beetroot and continue to cook, stirring occasionally, for 7 minutes over medium heat.
• 4. Pour in the 1500 ml beef broth and bring to a boil over high heat.
• 5. Once boiling, add the shredded cabbage and potato cubes; reduce heat to low and simmer for 15 minutes.
• 6. Season with salt and pepper to taste; continue to simmer for another 5 minutes until vegetables are tender.
• 7. Remove pot from heat; stir in the 2 tbsp sour cream until incorporated.
• 8. Let the borscht rest for 2 minutes to allow flavors to meld.

🔥 Serve

• Ladle the hot borscht into deep bowls.
• Top each serving with an extra dollop of sour cream and a sprinkle of fresh dill if desired.
• Serve with slices of dark rye bread or pampushky (garlic bread) on the side.