Borscht Soup
Ingredients
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 leek, dark green parts removed, remaining light parts diced
- 1 small yellow onion, diced
- 2 garlic cloves, finely chopped
- 350g (about 2 cups) green cabbage, sliced
- 8 cups vegetable stock
- 800 ml (27 ounces) canned whole tomatoes
- 350g (about 2 cups) red beets, diced
- ½ packed cup dill + extra for serving
- salt and pepper
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