Red Beet Borscht Recipe
- 3 medium beets (500 g) whole, leaves and stems discarded
- 10 cups (2½ L) water
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, peeled, halved, and thinly sliced (about ½ cup)
- 1 medium tomato, peeled and chopped (about ½ 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 1½ cups)
- ¼ 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 crème fraîche
- Put whole beets and water into a large pot over high heat and bring to a boil.
- Reduce heat to low, cover, and cook 30 minutes.
- Heat oil in a small skillet over medium heat. Stir in onions and cook, stirring occasionally, until soft.
- Stir in tomato and cook a few more minutes.
- Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour.
- Remove cooked beets with a fork and rinse under cold water to cool. Peel and grate.
- Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors.
- Serve garnished with sour cream or crème fraîche.
