Borcht [1]

2 large or 3 medium potatoes, sliced into bite-sized pieces

2 large or 3 medium beets, peeled and grated

2-3 medium-sized tomatoes, sliced into bite-sized pieces

1 medium onion, finely chopped

2 carrots, grated

1/2 head of cabbage, thinly chopped

2 cloves garlic, minced

0.5fl oz. oil

Sour cream (optional)

Fresh parsley (optional)

1

Take a large soup pot. Add the oil and heat over medium-high heat until hot
2

Add the onion and garlic and stir about 2 minutes
3

Add chopped tomatoes
4

Add carrots
5

Add beet root
6

Add cabbage
7

Pour the vegetables with 8 cups of water add salt and pepper and bring to boil
8

Add potatoes
9

Cover the pot and leave on the low heat for about 30 minutes
10

Serve hot in soup bowls garnished (optionally) with a spoonful of sour cream on top. Best served with a piece of dark rye bread. Yum!

Cooks Note