Ukrainian Borshch

Saute Vegetables In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Saute until the vegetables are softened, about 5 minutes.

Add Beets and Tomato Paste Add the grated beets to the pot and cook for another 5 minutes. Stir in the tomato paste and cook for an additional minute.

Simmer Soup Base Pour in the vegetable or beef stock and add the bay leaf. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.

Cook the Meat Meanwhile, in a separate pot, bring water to a boil. Add the beef, pork, and chicken. Reduce heat and simmer until the meat is cooked through and tender, about 1 hour. Remove the meat from the pot and set aside to cool.

Prepare the Meat Once the meat is cooled, remove the bones and shred or dice the meat into bite-sized pieces. Set aside.

Add Potatoes and Cabbage Add the diced potatoes to the soup base and cook until tender, about 10 minutes. Stir in the shredded cabbage and cook for another 5 minutes.

Add Meat and Seasoning Return the shredded or diced meat to the soup and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.

Garnish and Serve Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top.