recipeName: borscht
ingredients: 2 tablespoons olive oil 1 onion (finely chopped) 2 celery sticks (finely chopped) 1 carrot (finely chopped) 1 thyme sprig salt and black pepper 2 cups beetroot (peeled and diced) ½ cup red cabbage(thinly sliced) 2½ cups low sodium vegetable stock 1 tablespoon red wine vinegar 1 tablespoon dill (finely chopped) 2 tablespoons sour cream (optional for serving)
steps: heat the olive oil in a large pan and add the onion, celery, carrot and thyme sprig. season well and cook until golden brown. add the beetroot and cabbage and stir well. add 1 cup of water and cook covered for 10-15 minutes. after 10 minutes, add in the stock and vinegar. simmer for 5-10 minutes. remove from the stove and puree the soup. serve with dill and a dollop of sour cream.
NER: olive oil onion celery carrot thyme sprig salt black pepper beetroot red cabbage vegetable stock red wine vinegar dill cream