The Best Russian Borscht

• 1 big pickled cucumbers or pickles
• 1 carrots
• 3 beets
• 1 yellow onion
• 1 small cabbage
• 3 garlic cloves
• 3 fresh tomatoes
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 tablespoon dry dill
• 5 cups water
• 1 tablespoon vegetable oil

1. Chop the onion and the garlic.
2. Add the vegetable oil into a big pot on a medium fire, and fry the onion and the garlic. Just a little bit for them to release their flavor.
3. Shred with a cheese grater the pickle, the carrots, and the beets.
4. Add the pickle, the carrots, and the beets to the onions and garlic, let them cook for 5 minutes.
5. d the cabbage and diced the tomatoes.
6. Add the cabbage, the tomatoes, and the spice to the rest of the vegetables and pour water over it.
7. Cook on a medium to low fire for about 45 minutes. It's ready! Very good with a spoon of plain yogurt or sour cream

cucumbers, carrots, beets, yellow onion, cabbage, garlic, tomatoes, salt, ground pepper, dill, water, vegetable oil

Taken from food52.com/recipes/80065-the-best-russian-borscht (may not work)