Ingredients

• 2 tablespoons of olive oil
• 1 onion, large, finely chopped
• 3 cloves of garlic, minced
• 3 beet(s), medium, peeled and grated
• 2 carrot(s), grated
• 2 parsnip, peeled and grated
• 1 cabbage, small head, shredded
• 3 Potato(s), medium, diced
• 1 14 oz can of tomato(s), crushed
• 6 cups of broth, vegetable
• 1 bay leaf(s)
• 1 teaspoon of caraway seeds
• salt and pepper, to taste
• 2 tablespoons of red wine vinegar
• 2 tablespoons of dill weed, fresh, chopped
• Sour Cream, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.

2. Add grated beets, carrots, and parsnips to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.

3. Stir in the shredded cabbage and diced potatoes. Cook for another 5 minutes.

4. Add the crushed tomatoes, vegetable broth, bay leaf, caraway seeds, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes or until the vegetables are tender.

5. Stir in red wine vinegar and fresh dill. Adjust salt and pepper to taste.

6. Remove the bay leaf before serving.

7. Ladle the borscht into bowls and top each serving with a dollop of sour cream.