Borscht

Ingredients

• Unsalted Butter
• Olive Oil
• Onion
• Carrots
• 5 small Potatoes, peeled and cut into 1 in pieces
• 1 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 large cloves Garlic, minced
• 1 tbs Tomato Paste
• 8c Vegetable Broth
• 3 c. Cabbage, chopped
• 1 tbs. Apple Cider Vinegar
• to taste Lemon Juice
• 1/2 c. Sour Cream
• 1/4 c. Dill, finely chopped

Instructions

1. In a large pot, warm butter and olive oil. Add onion, cook until translscuent.

2. Add carrots, potatoes, and beets. Saute until lightly golden on outside.

3. Stir in garlic and tomato paste. Cook one minute. Add salt and pepper. Stire.

4. Pour in broth and bring to a boil. Reduce heat and simmer 20 minutes.

5. Add cabbage and either vinegar or lemon juince. Stir. Simmer 10 more minutes.

6. Season to taste (add more vinegar and/or lemon juice + salt and pepper).

7. Divide among bowls. Top with dill and sour cream.

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