Ingredients

• 4 medium red beets with greens
• 3 tablespoons olive oil
• 1 large yellow onion , finely chopped
• 3 large cloves garlic , minced
• 2 large carrots , peeled and cut into 1/2-inch cubes
• 1 rutabaga , peeled and cut into 1/2-inch cubes
• 1 medium parsnip , peeled and cut into 1/2-inch pieces
• 2 teaspoons dark brown sugar
• 2 quartss water
• 0.25 medium head green cabbage , shredded
• 2 teaspoons salt , or more to taste
• 1 large bay leaf
• 1 tablespoon white wine vinegar , or more to taste
• freshly ground black pepper
• 1 small bunch parsley , stems removed, finely chopped
• 0.25 cups sour cream , or to taste

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

Nutrition per serving