Borscht

Step by step

1. 1

   Peel beetroot and cut into strips, dice potatoes and carrots, slice cabbage into strips.

2. 2

   Finely chop onions and garlic.

3. 3

   Melt butter in a large pot and sauté onions until translucent.

4. 4

   Add carrots and beetroot and cook for 5 minutes.

5. 5

   Stir in tomato paste and apple vinegar and toast briefly.

6. 6

   Pour in broth, add potatoes and bay leaf, simmer 20 minutes.

7. 7

   Stir in cabbage and cook another 15 minutes until everything is tender.

8. 8

   Add garlic, season with salt and pepper.

9. 9

   Serve with a dollop of sour cream and dill.