Omi's Borscht

Name: Omi's Borscht
Total time: 90
Yield: 8
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; ¼ cup butter; ½ cup all-purpose flour; 1 teaspoon vegetable bouillon (such as Better Than Bouillon®) (Optional)

Recipe by the4taals from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

8 servings

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6 beets, peeled
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6 potatoes, peeled and diced
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2 carrots, peeled and diced
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1 parsley root with greens, peeled and diced, greens finely chopped
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2 celery ribs, chopped

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3 tablespoons white vinegar
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salt and ground black pepper to taste
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¼ cup butter
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½ cup all-purpose flour
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1 teaspoon vegetable bouillon (such as Better Than Bouillon®) (Optional)

Instructions

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.