UNESCO declares borsch cooking an endangered Ukrainian heritage

Peel and chop the beets into small cubes.

Shred the cabbage and chop the carrots and potatoes.

Dice the onions and mince the garlic.

Heat a large pot over medium heat and add a splash of oil.

Sauté the onions and garlic until translucent, about 3-4 minutes.

Add the beets, carrots, and potatoes to the pot and stir well.

Pour in the vegetable broth and add the tomato paste.

Add bay leaves, salt, and black pepper to taste.

Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.

Stir in the shredded cabbage and continue to simmer for another 15 minutes.

Add lemon juice and fresh dill, adjusting seasoning as needed.

Remove from heat and let it rest for 10 minutes to enhance flavors.

Serve hot, garnished with a dollop of sour cream.

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