Secret grandma's recipe of Ukrainian borscht

Prepare chicken broth.

Dice the onion into small cubes.

Peel and rasp one carrot.

Slice potatoes into small cubes.

Rub hands with oil before peeling beets.

Slice beetroots into small matchsticks.

Shred the cabbage into tiny strips.

Saute onion cubes and carrots in a bit of olive oil for 5 minutes.

Add beets and cook for another 5 minutes.

Add salt, pepper, and garlic.

Add three tablespoons of sour cream and tomato paste, season with pepper, salt, and dried dill.

Add potatoes to the chicken broth.

After 5 minutes, add cabbage to the broth.

Put the sauce into the broth and cook for another 10 minutes.

Add lemon juice to the borscht.

Decorate with sour cream and dill.

Equipment Needed

Dietary

Allergens