2 medium beets
2 medium carrots
1-2 potatoes (optional)
1/4 head of cabbage
2 tablespoons of tomato paste (or more — experiment and see what you like)
Butter for sauteeing
Broth (chicken, beef, or vegetable) or soup base
Salt and pepper
Dill, cilantro, or other herbs you like
1) Peel and grate beets and carrots.
2) Peel and thinly slice onion.
3) In a medium saucepan, saute beets, carrots, and onion until soft. Add tomato paste. Instead of tomato paste, you can use ketchup and/or tomato/pasta sauce. Different combinations will create different results, so experiment and see what you like.
4) Fill the pot with broth (or water + soup base)
5) Add chopped cabbage, thinly sliced tomatoes, and diced potatoes. Potatoes are optional.
6) Add salt, pepper, and dried herbs (if you’re using dried herbs).
7) Cook on low heat until cabbage and potatoes become soft.
8) Serve with fresh dill or cilantro. Some people like to eat borsht with a dollop of sour-cream (or plain yogurt).