Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, grated
• 2 beets, grated
• 3 cloves garlic, minced
• 4 cups beef or vegetable broth
• 2 cups shredded cabbage
• 2 large potatoes, peeled and diced
• 1 can (14 ounces) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Sour cream and fresh dill for garnish

Time

Preperation: Approximately 20 minutes

Cooking: Approximately 1 hour

Steps

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and grated carrots, and sauté until they are softened and slightly caramelized.
2. Stir in the grated beets and minced garlic. Cook for a few minutes until the beets are slightly tender.
3. Pour in the beef or vegetable broth, and add the shredded cabbage, diced potatoes, diced tomatoes (with their juice), and bay leaf. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the borscht simmer for about 45 minutes to 1 hour, or until the vegetables are tender.
5. Season the borscht with salt and pepper to taste.
6. Remove the bay leaf from the pot before serving.
7. Ladle the hot borscht into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill.

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Enjoy the Russian Borscht as a comforting and hearty soup.