Borsch
2.5 liters water
1 beef stock cube
1/4-1/2 small head of cabbage
2-3 large potatoes
1 carrot
1/2-1 small beetroot
1 small onion
1 bay leaf
Salt and pepper to taste
1 tbsp lemon juice
1 tbsp tomato paste
2-3 garlic cloves
1-2 tsp fresh dill
1 tin white beans
Sour cream for topping
Finely chop the onion and cabbage. Grate the beetroot, carrot, and garlic. Cut the potatoes into small pieces.
Start by boiling the potatoes in the beef broth while sautéing the grated beetroot, garlic, and onion in oil in a pan.
Once the potatoes are nearly cooked, add the cabbage and cook for a few more minutes.
Add the sautéed vegetables to the pot along with salt, pepper, tomato paste, bay leaf, and lemon juice. Let it simmer for 20 minutes over low heat.
In the last 5 minutes of cooking, add the beans and dill to the soup.
Serve with a dollop of sour cream on top.