Gentle Ukrainian Borscht for Gastritis

1.In a large pot, heat the vegetable broth over medium heat.

2.Add the grated beets, carrot, and diced potato to the pot. Stir well and bring to a gentle simmer.

3.In a separate pan, sauté the chopped onion in a little water until translucent, about 5 minutes. Add the sautéed onion to the pot with the vegetables.

4.Stir in the tomato paste, apple cider vinegar, sugar, and bay leaf. Season with salt and pepper to taste.

5.Cover the pot and let the borscht simmer for about 30 minutes, or until the vegetables are tender.

6.Remove the bay leaf before serving. Adjust seasoning if necessary.

7.Serve hot, garnished with fresh dill.