Borscht

3-4 medium beets, peeled & shredded

2 carrots, peeled & shredded

2 medium baking potatoes, peeled & cubed

1 yellow onion, diced

3 oz. tomato paste

1/4 head of cabbage, shredded

6 oz. canned, diced tomatoes, drained

3 cloves garlic, minced

olive oil

salt & pepper w

white sugar

1/4 Cup water

1. Fill a pot with 4 Cups of water and bring to a boil. Add beets, bring back to a boil for about 5 minutes. Add carrots and potatoes, cook until tender - about 15 minutes. Add cabbage and diced tomatoes. Stir to combine then turn heat to medium-low.

2. In a skillet over medium heat, coat with oil and add onion. Cook until tender. Stir in the tomato paste and water until combined. Transfer to the pot.

3. Add garlic and simmer for about 2 minutes. Season with salt, pepper, and sugar to taste.

Serve hot and garnish with fresh dill and sour cream if you want.