Red Beet Borscht

Ingredients

• 3 medium beets (500 g) whole
• leaves and stems discarded
• 10 cups (2 1/2 L) water
• 2 tablespoons olive oil or vegetable oil
• 1 small onion
• peeled
• halved
• and thinly sliced (about 1/2 cup)
• 1 medium tomato
• peeled and chopped (about 1/2 cup)
• 3 medium Yukon gold or white potatoes (12 ounces or 350 g)
• peeled and grated (about 2 cups)
• 2 large carrots
• peeled and grated (about 1 1/2 cups)
• 1/4 medium-head green cabbage
• finely shredded (about 4 cups)
• 1 bay leaf
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Sour cream or creme fraiche

Instructions

1. Put whole beets and water into a large pot over high heat and bring to a boil.
2. Reduce heat to low, cover, and cook 30 minutes.
3. Heat oil in a small skillet over medium heat.
4. Stir in onions and cook, stirring occasionally, until soft.
5. Stir in tomato and cook a few more minutes.
6. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour.
7. Remove cooked beets with a fork and rinse under cold water to cool.
8. Peel and grate.
9. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors.
10. Serve garnished with sour cream or creme fraiche.