Real Ukrainian Borscht | Soup based on red tomatoes and beets

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add grated beets, carrots, and diced potatoes to the pot; cook for 5 minutes.

Pour in vegetable broth and bring to a boil.

Add chopped cabbage, tomato paste, bay leaves, and black pepper; reduce heat to low.

Simmer for 30-40 minutes until vegetables are tender.

Stir in vinegar and chopped dill; adjust seasoning with salt to taste.

Remove bay leaves before serving.

Serve hot, garnished with a dollop of sour cream.

Allergens