is there any other kind?
2 tbsp vegetable oil or olive oil, or a mixture
1 -2 onions, chopped
2 peeled cloves of garlic, minced
4 peeled beets, chopped
2 carrots, chopped
1/3 head of cabbage, chopped
1 tomato, chopped
1/2 tsp cumin seed, crushed or rubbed between fingers
2 bay leaves
5 cups of water (or more to taste)
2 tbsp red wine vinegar (or more to taste)
1 large sprig of dill, chopped (about 1 heaping tbsp of chopped dill)
2 pinches of sea salt
ground pepper to taste
Add onions and oil to stockpot, and saute over medium heat. Add garlic, beets, carrots, cabbage, tomato, cumin and bay leaf to stockpot, and saute for 10 minutes. Add water (enough to bring the water level to the level of the top of the vegetables), and bring to a boil over medium heat. Partially cover, and simmer over low heat for 30 minutes. Use immersion blender to blend to desired consistency. Stir in vinegar, dill, sea salt and pepper.
Top each bowl of borscht with a dollop of sour cream, if desired.