Easy and Healthy Russian-Ukrainian Borsch

Heat beef or vegetable broth in a large pot. Dice potatoes and put them into the pot.

In a pan, heat 1 tablespoon of vegetable oil over medium heat. Finely chop onion and leek and add to the pan together with carrots, red beet and lemon juice. Cook over medium heat for 10–12 minutes, stirring occasionally.

Cut cabbage into strips and put it in the pot together with bay leaves. Chop tomatoes and put them in the pan. Cook for 3–4 more minutes, then transfer to the pot, stirring everything together. Finely chop garlic and parsley.

Heat remaining vegetable oil over medium heat. Cut bread slices into 4 pieces lengthwise. Roll them in half of chopped garlic, reserving the other half. Transfer bread strips to the pan and sprinkle with salt. Fry for around 3 minutes each side or until crispy.

Put remaining garlic to the pot and remove from the heat. Let the soup rest for 15 more minutes. Serve with a teaspoon of sour cream, chopped parsley and rye bread strips. Enjoy!