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Export 13 ingredients for grocery delivery
Step 1
In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.
Step 2
In the meanwhile, wash, peel and cut vegetables.
Step 3
Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
Step 4
In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
Step 5
Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
Step 6
Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
Step 7
Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.
Step 8
Add dill, stir and adjust any seasonings to taste.
Step 9
Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).
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