Simple Borscht

• 1 pound, 1-2/3 ounces, weight Beets, Peeled, Grated (2 Big Ones)
• 7 ounces, weight Carrots, Peeled, Grated (1 Big)
• 5-1/3 ounces, weight White Cabbage, Thinly Shredded
• 1 piece Leek, 15 Cm
• 1 Tablespoon Vegetable Oil
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Boiling Water
• 2 Tablespoons Vegetable Fond
• 2 whole Bay Leaves
• 1 pinch White Pepper (or To Taste)
• 1 Tablespoon Red Wine Vinegar
• 2 teaspoons Parsley, Minced
• Creme Fraiche, To Serve

1. 1. Peel beets and carrots, grate them with a food processor or by hand.
2. 2. Wash the leek, cut in half and slice thinly.
3. 3. Thinly shredd the cabbage.
4. 4. Place a 4-quart pot on the stove to warm on medium high heat. When warm, add oil and leek; saute for a minute, do not let brown. Then add carrots and cabbage, sautee for 2-3 minutes while mixing the vegetables. Add beets and mix well.
5. 5. Bring water to a boil in a kettle and pour in with the vegetable fond; add bay leaves and white pepper. Adjust heat first higher to bring to a boil, then lower to a slow simmer.
6. 6. Simmer for 40 minutes, or until all ingredients are done.
7. 7. Turn off the heat, add vinegar and parsley; mix well.
8. 8. Plate and serve with desired amount of creme fraiche.
9. Recipe doesn't mention salt, as I try to avoid it whenever possible. Even though the vegetable fond is low-sodium there still some salt in it. I find that it is enough, but feel free to use salt to your taste.
10. Sometimes I add sliced, browned, low-fat, low-sodium, hotdogs to this, but then it's not vegetarian any more. The picture shows the hotdog version of my borscht.

weight beets, weight carrots, weight white cabbage, vegetable oil, water, vegetable fond, bay leaves, white pepper, red wine vinegar, parsley, crueme

Taken from tastykitchen.com/recipes/soups/simple-borscht/ (may not work)