Small head of green cabbage
A few potatoes (I like Yukon Gold)
Several large carrots (or a bag of baby carrots)
A large white onion
Two red bell peppers
A few tomatoes
Oil of your choice
Small can of tomato paste
Two or three cloves of garlic
6 bay leaves
Optional: Tofu sour cream
Fill a stock pot (not the hugely tall kind) about halfway with water, to boil.
Finely dice the cabbage, and add to the water, along with peppercorns and bay leaves.
About halfway through cooking, add the diced potatoes.
In a frying pan, saute for a few minutes in oil the diced carrots, onions and peppers.
Dilute 1/2 - 3/4 small can tomato paste with a little water.
Mix it up with the minced garlic and paprika, and a little salt, to taste.
Add the tomato paste mixture to the veggies in the frying pan, and stir well.
Cover, and let it cook on low.
When nearly done, add diced tomatoes, and cook for a few more minutes.
Add this to the stockpot.
Add salt, more paprika, and additional ground black pepper to taste.
When nearly done, add handfuls of chopped dill, and cook a few more minutes.
If you like, you can serve each bowl with a dollop of tofu sour cream.
[You can also add chopped beets, for a vegetarian borscht.]