Quick Borscht with Pampushky

Method

1. In a large pot, sauté onion, carrot, and garlic until softened.
2. Add chopped beetroot, cabbage, and potato, and cook for 10 minutes.
3. Pour in beef broth and tomato, and bring to a boil.
4. Simmer for 25-35 minutes until the vegetables are tender.
5. Season with salt and pepper.
6. Serve the borscht with warm pampushky and a dollop of sour cream on top.
7. Garnish with fresh dill before serving.