Sasha's Vegetarian Borscht

Ingredients 0/16

Step 1

Trim the beet greens from the beets—remove and toss the stems, then give the leaves a good wash and chop them up. Set those aside for later. Next, scrub the beets well and drop them into a pot of water. Bring it to a boil, then lower the heat, cover, and let them simmer until a knife slides in easily, about 30 to 40 minutes. Drain the beets and rinse them under cold water until they’re cool enough to handle. Peel them right away and grate coarsely, then set aside.

Step 2

Heat some olive oil in a large pot over low heat. Toss in the chopped onion and cook gently, stirring often, until it turns soft and translucent, about 3 to 5 minutes. Add the garlic and cook just until you can smell that lovely aroma, about a minute—don’t let it brown. Now add the carrots, rutabaga, and parsnip. Turn the heat up to medium and cook until they start to soften, which should take around 12 to 15 minutes. Sprinkle in the brown sugar and keep cooking until the veggies get a little caramelized here and there, another 3 to 5 minutes.

Step 3

Pour in 2 quarts of water, then add the chopped cabbage, salt, and a bay leaf. Give everything a good stir and bring it all to a boil. Once boiling, reduce the heat and let it simmer until the vegetables are tender, about 10 to 15 minutes. In the last couple of minutes, stir in the beet greens, keeping the pot uncovered so they stay bright and fresh-looking.

Step 4

Finally, mix in the grated beets and take the pot off the heat right away to keep that beautiful color vibrant. Taste and adjust with vinegar, salt, and pepper as you like. Serve it up hot, topped with some fresh parsley and a spoonful of sour cream for a creamy finish.