Wash 1 carrot, 1 onion and 1 parsley root under cold water, place them into a pot, add cold water and bring to a boil. When it boils, turn the heat down to low and let the broth simmer for 1 ½ hours. After it’s done, strain the broth.
In the meantime, cut onions into cubes, shred beetroot and carrot and finely chop tomatoes. Put 1 tablespoon of vegetable oil into a skillet and add cubed onion. Cook until it turns translucent, then add beetroot, carrot, white vinegar and two tablespoons of vegetable broth and cook for 20 minutes. Add finely chopped tomatoes or tomato puree and let it cook for 5 more minutes.
Cut smoked meat or bacon into cubes and roast on a skillet until the sided start to turn golden.
Bring your strained vegetable broth to a boil again and place finely shredded cabbage in there. After it boils for 10 minutes, add cubed potatoes and cook for 15 minutes. Add stewed vegetables, roasted bacon and let it simmer for 5 more minutes. At last, add peppercorns, salt, finely chopped parsley and dill and minced garlic. Bring to a final boil, cover and turn the heat off.

You will need:

For broth:

  • Water – 8 cups
  • 1 carrot
  • 1 parsley root OR
  • 1 medium celery root
  • 1 yellow onion

For borscht:

  • Beetroot – 7 oz
  • Fresh green cabbage – 7 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • 2 medium tomatoes OR
  • Tomato puree – 3 tablespoons
  • Vegetable oil – 1 tablespoon
  • White vinegar – 3 tablespoons
  • Garlic – 3 cloves
  • Smoked brisket OR smoked ham – 7 oz OR
  • Bacon – 7 oz
  • 3-4 peppercorns
  • Parsley – 2 oz
  • Dill – 2 oz
  • Salt – to taste