Homemade Red Borscht

👨‍🍳 Method

1. 1
   Heat the oil in a large pot and fry the onion and carrot in it for 5 minutes, until the onion is translucent.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the garlic and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the beets and tomatoes and stir.

   Stove
4. 4
   Add the stock and bring to a boil.

   Stove
5. 5
   Turn down the heat and simmer 20 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Add the potatoes and cabbage and cook 15 minutes, until the potatoes and cabbage are tender.

   Stove
7. 7
   Stir in the vinegar, sugar, salt and black pepper. Taste: the soup should be sweet-and-sour. Adjust to taste.

   💡Balance at the end, once the flavors have come together: add sour, sweet and salty a little at a time, tasting between additions.
8. 8
   Serve hot in bowls, with a spoonful of the sour cream on each bowl, and sprinkle the dill on top.