omi's borscht

omi's borscht
  • 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)


  1. 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.
  2. Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
  3. 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.

09/14/2019
omi's borscht, recipe PT15M PT1H 5 455 calories

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