My Russian Mother's Borscht

• 2.5 - 3 large beets
• 2 medium onions or 1 large onion
• 2 small carrots
• 2 celery
• 1 medium potato
• 1/4 cup olive oil
• 3 big cloves of garlic
• 120 grams sliced cabbage
• 1/2 full cup of parsley
• 2 medium tomatoes
• 1 cup tomato puree or 2/3 cup tomato sauce (80%) + water (20%)
• 6 cups of beef or chicken stock (2 packages of Oofuu dashi + 2 packages of vegetable dashi) or just a couple of chicken wings
• 1.5/4 to 1/2 lemon
• some sugar
• 1 tbs dill weed
• Sour cream or Greek yogurt

1. Add shredded beets in beef or chicken stock in a pot (or some chicken wings or oofuu dashi like consomme). Cook about 15 minutes.
2. Shred carrots, celery and potato together and cook them in a pan with oil for 3- 4 minutes. Transfer them into the stock.
3. Shred cabbage and parsley in food processor, dice tomatoes and mash garlic. Add all of them into the stock and put some tomato puree to cook for another 10 minutes.
4. Finish with adding some lemon juice, sugar and dill weed. (take out chicken wings if you use them instead of packaged stock or consomme)
5. Enjoy with sour cream!