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Omi's Borscht

"This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired."

Ingredients :

• 6 beets, peeled
• 6 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 parsley root with greens, 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 vegetable bouillon (such as Better Than Bouillon®) (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

• 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.

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