Quick Borscht - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced
2 carrots, diced
1 celery rib, diced
4 garlic cloves
1 small tart apple, diced
2 medium potatoes, diced
1 (14 ounce) bag coleslaw mix
1 (14 ounce) can beets
1 (6 ounce) can tomato paste
2 tablespoons paprika
2 bay leaves
4 cups beef broth
1 vegetable stock cube
2 cups water
salt & pepper
1/2 teaspoon sugar (or more or less, to taste)
1 tablespoon lemon juice

Preparation

Heat oil in a large pot then add the butter.
When butter stops sizzling, add the onion, carrots and celery to the pot and sweat them for 3-5 minutes; then add garlic, apple, potatoes and coleslaw mix. Stir to combine and let saute for another 2-5 minutes.
Add tomato paste and paprika to the vegetables, and cook for a couple minutes, stirring occasionally.
Add beets, bay leaves, beef broth vegetable stock cube and water. Bring to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until vegetables are tender. Stir in the sugar and lemon juice, and adjust the salt and pepper to taste.