Borscht for weary mums :)

Ingredients:

For the Borscht:

4 medium beets, peeled and grated
2 large potatoes, peeled and diced
1 large onion, finely chopped
2 carrots, peeled and grated
2 cloves garlic, minced
1 celery stalk, chopped
4 cups vegetable or beef broth
2 cups water
2 tablespoons tomato paste
2 bay leaves
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons red wine vinegar (or to taste)
1 teaspoon sugar (optional)
For the Garnish:

Sour cream or yogurt (for serving)
Fresh dill, chopped (for garnish)
Hard-boiled eggs, chopped (optional)
Rye bread or crusty bread (for serving)
Instructions:

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, and sauté until they become translucent, about 2-3 minutes.

Add the grated carrots and celery to the pot, and continue to sauté for another 5 minutes, or until the vegetables begin to soften.

Stir in the grated beets and diced potatoes. Cook for about 10 minutes, stirring occasionally, until the beets and potatoes start to soften.

Pour in the vegetable or beef broth, water, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the vegetables are tender.

Stir in the tomato paste, red wine vinegar, salt, and pepper. If you prefer a slightly sweet borscht, add a teaspoon of sugar at this point. Adjust the vinegar and sugar to taste.

Continue to simmer the borscht for an additional 10-15 minutes to allow the flavors to meld together.

Remove the bay leaves and discard them.

Taste the borscht and adjust the seasonings if necessary.

To serve, ladle the borscht into bowls. Top each serving with a dollop of sour cream or yogurt, a sprinkle of fresh dill, and, if desired, some chopped hard-boiled eggs.

Borscht is traditionally served with rye bread or crusty bread on the side. Enjoy your delicious homemade borscht!

Feel free to customize this recipe