Step 1

Heat oil in a pan. Add onion and garlic. Cook until the onion starts turning brown.

Step 2

Add beets, carrot, cabbage, and potatoes. Mix and cook for around 7-8 minutes. Keep stirring occasionally.

Step 3

Next, add tomato paste, salt, pepper, and bay leaves. Sauté for about a minute and then add vegetable stock. Cook covered for around 20 minutes on medium flame.

Step 4

Switch off the gas. Add lemon juice and dill. Mix.

Step 5

Serve borscht with a dollop of sour cream on top. Enjoy!