7 cups Water
3 Bay leaves
7 Whole peppercorns
3 table spoons Sunflower oil
3 Fresh garlic cloves
Fresh onion 1
1 Carrot shredded
1 Medium potato
1 Medium tomato
Shredded cabbage 1/5 of cabbage head
3 Roasted (or fresh) beets
Fresh tops of 1 beet
1 Fresh lemon
Sour cream 1 teaspoon per serving
Freshly chopped dill ½ teaspoon per serving
In pan add sunflower oil and sauté garlic, onion, and shredded carrots. Sauté till tender.
A. Bring water to boil in medium pot. Add bay leaves and peppercorns.
B. In separate bowl combine all vegetables cut in small cubes and shredded cabbage.
C. Add sautéed mix to boiling water. Add all vegetables in boiling water. Bring temperate to simmering. Add juice of 1 lemon. Cook for 45-60 min depending on desired tenderness.
D. Add salt and pepper to taste.
E. Garnish with sour cream and dill
Optional Roast beats at 350 F till tender. Cool down. It will give borsch deeper flavor.