Beets: 150g (1 medium, peeled and diced), Cabbage: 100g (1 cup, shredded), Potato: 100g (1 small, diced), Carrot: 75g (1 medium, diced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Beef or vegetable broth: 400ml (1 3/4 cups), Tomato paste: 15g (1 tbsp), Vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Bay leaf: 1, Dill: 5g (1 tbsp, chopped), Sour cream: 30g (2 tbsp, for serving), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion and cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 150g diced beets, 75g diced carrot, and 100g diced potato. Cook for 5 minutes. 5. Add 400ml broth, 15g tomato paste, and 1 bay leaf. 6. Bring to a boil, then reduce heat and simmer for 20 minutes. 7. Add 100g shredded cabbage and simmer for 10 minutes until all vegetables are tender. 8. Remove bay leaf and stir in 10ml vinegar. 9. Season with salt and pepper to taste. 10. Serve garnished with 5g chopped dill and 30g sour cream.
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