Borscht

Borscht  or beet root soup is a hearty soup that was originated in Ukraine and now is enjoyed in many Eastern and Central European countries .  

3 medium beets,  cubed

1 medium onion, diced

1 tbsp vegetable oil

1 small green cabbage, shredded

4 medium carrots, diced

2 medium tomatoes, diced

2 cloves garlic, minced

2 cups beef broth

3 cups water

2 tbsp white sugar

Salt and pepper to taste

1/3 cup fresh dill weed, chopped

In a large pot, over  medium heat, heat vegetable oil and saute onion and garlic for 2 minutes. Add carrots and cabbage, saute for 2 minutes. Add beef broth, water, beets, tomatoes, sugar, salt and pepper. Bring to a boil.  Reduce heat to low and simmer  for 40-50 minutes. Add more seasoning if necessary. Add chopped dill weed, cover and turn off the heat. Let stand for 5 minutes. Serve with sour cream.