Borscht

• 2 large beets
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 tbsp vegetable oil
• One 14.5 oz (110g) can chopped tomatoes
• 1 garlic clove, chopped
• 6 cups vegetable stock
• 2 bay leaves
• 4 whole cloves
• 2 tbsp fresh lemon juice
• Salt and freshly ground black pepper
• Sour cream, for serving
• Small piece of cheesecloth

1. Roughly shred the beets, onion, carrot, and celery.
2. Heat the oil in a large saucepan over medium-low heat.
3. Add the beets, onion, carrot, and celery, and cook, stirring occasionally, for 5 minutes, or until just softened.
4. Stir in the tomatoes with their juices and the garlic.
5. Cook, stirring often, for 23 minutes.
6. Stir in the stock and return to a boil.
7. Tie the bay leaves and cloves in a small piece of rinsed cheesecloth.
8. Add to the pot.
9. Reduce the heat to low and cover.
10. Simmer for 1 1/4 hours.
11. Discard the cheesecloth packet.
12. Stir in the lemon juice and season with salt and pepper.
13. Top each serving with a dollop of sour cream.
14. Variation:
15. Lite Borscht: For a lighter soup, blend until smooth and add a little more stock.
16. Serve hot or chilled, garnished with a swirl of natural yogurt and a sprinkle of chopped parsley.

beets, onion, carrot, celery, vegetable oil, tomatoes, garlic, vegetable stock, bay leaves, cloves, lemon juice, salt, sour cream, cheesecloth

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