Red Beet Borscht

• 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

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.

beets, water, olive oil, onion, tomato, gold, carrots, green cabbage, bay leaf, salt, freshly ground black pepper, fresh dill, parsley, sour cream

Taken from www.cookstr.com/recipes/red-beet-borscht (may not work)