Quick Borscht with Sour Cream

Method

1. In a pot, heat olive oil and sauté the onion until translucent.
2. Add grated carrots and beetroot, and cook for 5 minutes.
3. Stir in tomato sauce and water, bring to a boil, then simmer for 20 minutes.
4. Mix in sour cream and season with salt and pepper.
5. Serve hot, garnished with fresh parsley.