Let'S Make A BORSCH by IPRABATH

Here's a basic recipe for borscht: Ingredients: *2-3 medium beetroots, peeled and grated *1 onion, finely chopped *2 carrots, grated *2-3 potatoes, peeled and diced *2-3 cups shredded cabbage *4 cups beef or vegetable broth *2 cloves garlic, minced 2 tablespoons tomato paste *2 tablespoons olive oil *2 bay leaves *Salt and pepper to taste *Sour cream for serving *Fresh dill for garnish Instructions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and grated carrots, and cook until softened, about 5-7 minutes. Stir in the grated beetroots and minced garlic, and cook for another 5 minutes. Add the shredded cabbage, diced potatoes, bay leaves, and tomato paste to the pot. Pour in the beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 30-40 minutes or until the vegetables are tender. Season the borscht with salt and pepper to taste. You can adjust the seasoning and thickness of the soup by adding more broth or water if needed. Once cooked, remove the bay leaves from the soup. Serve with a dollop of sour cream and a sprinkle of fresh dill on top. Borscht can also be served cold, so refrigerate any leftovers for a refreshing meal later on. Enjoy!