Instructions

1. Prepare the Vegetables: Grate the beets and carrots, dice the potatoes, chop the onion, and slice the cabbage. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the carrots and beets, and continue to cook for another 5-7 minutes, stirring occasionally.
2. Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to combine the flavors.Add Broth and Potatoes: Pour in the broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Add Cabbage: Add the sliced cabbage to the pot and continue to simmer for another 10-15 minutes, until the cabbage is cooked but still slightly crunchy.Season the Borscht: Add the minced garlic, vinegar or lemon juice, sugar (if using), salt, and pepper. Taste and adjust the seasoning if necessary.
4. Serve: Ladle the borscht into bowls, garnish with fresh dill or parsley, and add a dollop of sour cream on top.