Traditional Ukrainian Borsch

Instructions

1. 1. 

   Begin by preparing all vegetables: peel and dice the beets, potatoes, and carrots. Finely chop the onion and shred the cabbage.

2. 2. 

   In a large pot, heat your cooking fat and sauté the onions until translucent. Add the carrots and cook for 5 minutes.

3. 3. 

   Add the beets and cook for another 5 minutes, then stir in the tomato paste.

4. 4. 

   Pour in your chosen liquid (broth) and bring to a boil. Add the potatoes and cook for 10 minutes.

5. 5. 

   Add the shredded cabbage, garlic, and bay leaf, then simmer for 15–20 minutes.

6. 6. 

   Season with salt, and vinegar (and pepper if desired) to taste.

7. 7. 

   Serve hot with a dollop of sour cream and garnish with chopped parsley.