OMI'S BORSCHT

OMI'S BORSCHT image

Number Of Ingredients 9

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6 beets, peeled
6 potatoes, peeled and diced
2 carrots, peeled and diced
1 parsley root with greens, root peeled and diced, greens finely chopped
2 celery ribs, chopped
3 tablespoons white vinegar, salt and ground black pepper to taste
1/4 cup butter
1/2 cup all-purpose flour
1 teaspoon (optional) vegetable bouillon, e.g. Better Than Bouillon

Steps:

Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot. Season with salt and pepper. Pour enough water to cover vegetables into the pot. Bring to a boil. Reduce heat to low. Simmer until vegetables are tender, about 45 minutes.
Remove beets with a slotted spoon, Set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes. Stir mixture into soup. Stir in grated beets and parsley root greens. Bring to a simmer and cook until heated through, about 5 minutes.
Season soup with vegetable bouillon, salt, and pepper.