Lenten Borscht

Ingredients

• 3 medium beets, peeled and grated
• 1 carrot, grated
• 1 onion, chopped
• 2 potatoes, diced
• ¼ white cabbage, shredded
• 2 tbsp tomato paste
• 1 tbsp vinegar or lemon juice
• 2 tbsp sunflower oil
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 litres (8 cups) water
• Fresh dill, salt and pepper

Method

1. Boil the potatoes with the bay leaves in the water for 10 minutes.
2. Meanwhile cook the onion, carrot and beets in the oil for 8 minutes. Stir in the tomato paste and vinegar, which keeps the deep red colour.
3. Add the cabbage to the pot for 5 minutes, then the beet mixture. Simmer for 15 minutes.
4. Stir in the garlic, season and finish with plenty of dill. Serve with dark rye bread.

Tip. No sour cream on fast days. A spoonful of mushroom broth or a squeeze of lemon gives it depth instead.