Winter Borscht

• 2 pounds beets, trimmed and scrubbed (do not peel)
• 3/4 cup white vinegar
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small onion, diced
• 4 cups chicken or vegetable stock
• 2 bay leaves
• 5 whole allspice berries
• 1 tablespoon sugar, more to taste
• 1 garlic clove, minced
• 1 1/2 teaspoons freshly ground black pepper
• Salt
• Mushroom and onion dumplings (vushka) (optional, see recipe)
• Chopped dill, for garnish

1. Coarsely chop beets, preferably in a food processor.
2. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil.
3. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes.
4. Strain and set juice aside.
5. (Beets can be used for another purpose, like salad.)
6. Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil.
7. Reduce heat and simmer, uncovered, 45 minutes.
8. Strain and discard aromatics and vegetables.
9. Combine strained stock and beet juice and simmer 5 minutes.
10. Add sugar, garlic and black pepper.
11. Season to taste with sugar and salt.
12. Serve with dumplings, if desired, and sprinkle with dill.

beets, white vinegar, carrot, celery, onion, chicken, bay leaves, berries, sugar, garlic, freshly ground black pepper, salt, mushroom, dill

Taken from cooking.nytimes.com/recipes/1012983 (may not work)