Easy Homemade Borscht

Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.

Meanwhile, heat the oil in a large pot or Dutch oven over medium heat. Add the potato. Increase the heat to medium-high. Stir and then cover the pot.

Roughly chop the carrot matchsticks. Add them to the pot along with the onion. Stir and cover.

When the broth is done heating, add it to the pot along with the salt and pepper. Stir well.

Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.

Add half of the dill to the pot of soup.

Put a colander over a bowl and pour in the cans of beets to drain them. Set the liquid aside and do not discard it because you’ll need it soon.

Put the drained beets into a food processor and process until they’re in small pieces.

When the potatoes in the pot are fork-tender, add the vinegar and stir. Then add the processed beets, the reserved beet liquid, the peas, and the beans. Heat on high until simmering.

Stir in the remaining dill. Taste and add more vinegar and black pepper if needed.

Ladle into bowls and serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.