Russian Vegetable Borscht - cooking recipe

Ingredients

2 tsp. vegetable oil
1 c. onion, chopped
1 c. green bell pepper, chopped
3 cloves garlic, crushed
4 c. cabbage, shredded
1/2 c. carrot, shredded
2 medium potatoes, peeled and cut in 1/2-inch pieces
1 large beet, peeled and coarsely shredded
8 c. water or vegetable broth
1 (6 oz.) can tomato paste
2 bay leaves
1 tsp. sugar
1/2 tsp. each: dill, salt and pepper
1 Tbsp. red wine vinegar

Preparation

Heat oil in a large kettle over medium heat. Add onion, bell pepper and garlic. Cook for 5 minutes; stir frequently. Add remaining ingredients, except vinegar. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer 30 minutes. Add vinegar. Chill and re-heat. Serve. Makes 8 (1 1/2-cup) servings. Prep time: 1 hour.