Serves 6-8
1 large onion, chopped
4 stalks celery, chopped
3 tablespoons vegetable oil
3 tablespoons butter
5 medium beets, peeled (2 cups grated, the rest chopped)
4 carrots peeled and chopped
6 cloves garlic, roughly chopped or sliced
2 cups fresh tomato pulp or canned plum tomatoes
2 cups vegetable stock
7 cups water
6 or 7 peppercorns
1 teaspoon salt or to taste
3 bay leaves
Several sprigs parsley, tied
4 tablespoons white vinegar
3 tablespoons ketchup
Dill, chopped
Sour cream
Sauté onions and celery in oil and butter until just wilted. Add beets, carrots, garlic, tomatoes, stock, water, peppercorn, salt, bay leaves and parsley. Bring to a boil, then turn down heat and simmer on medium, partially covered for one hour. Then uncover and cook for another half hour, or until the veggies are soft.
Remove parsley. Add vinegar and ketchup. Serve hot with sour cream and chopped dill.
