Ukraine

• 500 g beef (with bone, for broth)
• 2 medium beets (peeled and grated)
• 1 onion (chopped)
• 1 carrot (peeled and grated)
• 1 potato (peeled and cubed)
• 1/2 head of cabbage (shredded)
• 1 tbsp tomato paste
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 1 tbsp vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• 2 bay leaves
• 1 liter water
• 100 ml sour cream (for serving)
• Fresh dill (for garnish)

• Make the broth: In a large pot, add the beef, cover with water, and bring to a boil. Reduce to a simmer and cook for 1.5-2 hours, skimming the foam regularly.
• Prepare the vegetables: While the broth simmers, heat the vegetable oil in a pan and sauté the onion, grated beets, and carrots for 10-15 minutes until softened. Add the tomato paste and cook for an additional 5 minutes.
• Combine and cook: Add the sautéed vegetables, cubed potatoes, shredded cabbage, and bay leaves to the broth. Continue to simmer for another 30 minutes, or until the vegetables are tender.
• Season the soup: Stir in the vinegar, sugar, and minced garlic. Add salt and pepper to taste.
• Serve: Ladle the Borscht into bowls, garnish with a dollop of sour cream and fresh dill. Serve with rye bread.

Borscht is a traditional Eastern European soup, particularly popular in Ukraine, and is made from beets, giving it its signature deep red color. It can be served hot or cold and is often enjoyed with a generous spoonful of sour cream.