Borscht

Directions

1. 1
   Roughly shred the beets, onion, carrot, and celery.
2. 2
   Heat the oil in a large saucepan over medium-low heat.
3. 3
   Add the beets, onion, carrot, and celery, and cook, stirring occasionally, for 5 minutes, or until just softened.
4. 4
   Stir in the tomatoes with their juices and the garlic.
5. 5
   Cook, stirring often, for 23 minutes.
6. 6
   Stir in the stock and return to a boil.
7. 7
   Tie the bay leaves and cloves in a small piece of rinsed cheesecloth.
8. 8
   Add to the pot.
9. 9
   Reduce the heat to low and cover.
10. 10
    Simmer for 1 1/4 hours.
11. 11
    Discard the cheesecloth packet.
12. 12
    Stir in the lemon juice and season with salt and pepper.
13. 13
    Top each serving with a dollop of sour cream.
14. 14
    Variation:
15. 15
    Lite Borscht: For a lighter soup, blend until smooth and add a little more stock.
16. 16
    Serve hot or chilled, garnished with a swirl of natural yogurt and a sprinkle of chopped parsley.