Borscht

Heat a large pot over medium heat and add broth, beets, cabbage, carrot, and onion.

Stir in garlic and tomato paste until evenly mixed.

Bring to a gentle boil, then reduce heat and simmer 30 minutes.

Stir occasionally until vegetables are tender and flavors combine.

Season with salt and pepper to taste.

Ladle into bowls and top with sour cream and fresh dill.

Serve hot or chill before serving for a cold version.