Grate <quantity>⅓</quantity> of a medium carrot

Small dice <quantity>1</quantity> onion

Finely chop <quantity>¼</quantity> small white cabbage

Cut <quantity>1</quantity> medium peeled potato into medium cubes

Grate <quantity>½</quantity> medium peeled red beet

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a skillet over low heat

Add the diced onion and grated carrot. Sautée until the carrot is soft. Reserve

Melt <quantity>½<unit>cup</unit></quantity> of butter in another skillet over medium heat

Add the grated beet and sautée for 4m, stirring occasionally. Reserve

Bring <quantity>1<unit>L</unit></quantity> of water to a boil in a medium pot over medium heat

Add the carrot, onion, and potato

Add <quantity>2</quantity> peeled garlic cloves and <quantity>1</quantity> whole unpeeled onion

Add ½ of the sautéed beetroot and stir. Let it simmer for 20m

Add <quantity>2</quantity> smoked pears and <quantity>2<unit>tbsp</unit></quantity> of plum jam

Add the chopped cabbage and stir

Add <quantity>½<unit>cup</unit></quantity> of red beet juice. Turn off the heat and season with salt to taste

Plate the borscht

Add sour cream or smetana to taste. The borscht with plum preserve is ready

Enjoy!