Ukrainian Borscht soup

Ingredients

• Beets

  Raw

  3 beet or 246g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  3 large or 216g

• Cabbage

  Raw

  ½ head, medium or 454g

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato paste

  Canned, without salt added

  1 cup or 262g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Parsley

  Raw

  1 tbsp or 4g

• Dill

  Fresh

  1 tbsp or 0.6g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

Directions

1. Peel and shred beets, carrots, cabbage and then dice onion and tomatoes, press garlic.
2. Cook onion in olive oil, add water and chicken broth, simmer then add beets, simmer, then add everything else except sour cream, parsley and dill.
3. Serve And Garnish With Parsley, Dill And "sour cream" if desired.