Borshch recipe

Every family has a different borshch recipe, and this is the one that I grew up eating. It is vegetarian and vegan if you don't use sour cream. Hope you enjoy!

Ingredients:

1 medium onion

1 carrot

1/2 head of cabbage (I use green)

1 large beet or around 9 oz (250g) of cooked beets

3 Tbsp ketchup

4 small potatoes (or 2 large potatoes)

1 boullion cube (optional)

2 tsp salt

1 Tbsp white vinegar

1 Tbsp sugar

2 cloves garlic

1 Tbsp dill

sour cream for serving

Directions:

1. Dice the onion. Peel and shred the carrot.

2. Place a large pan on medium heat and heat 2 Tbsp of oil. Cook the onion and carrot on medium heat for 3-5 minutes.

3. Shred cabbage and add to the pan. If using raw beet, peel it. Then shred the beets and add them to the pan. Cook, stirring occasionally for 15 minutes.

4. Meanwhile peel and dice potatoes.

5. Boil 8 cups of water in a large pot, and add a bouillon cube (optional); you can also use stock.

6. Add ketchup to the beet and cabbage mixture and stir through.

7. Add diced potatoes and the beet and cabbage mixture to the boiling water. Add salt to taste; I ended up using 2 tsp of salt. Bring back to a boil, drop the heat to low, and cook for 20 minutes or until potatoes are tender.

8. Add vinegar and salt and stir through, adjust seasoning to taste. Turn off the heat.

9. Finely dice garlic and chop the dill. Add garlic and dill to the soup.

10. Serve with a dollop of sour cream and some dill for garnish.