German/Russian Borscht

Directions

1. 1
   Add beets into a Dutch oven or large saucepan.
2. 2
   Fill with water and add vinegar.
3. 3
   Cook over medium heat until tender, this may take an hour or so.
4. 4
   Check for doneness by poking a toothpick or fork into a beet.
5. 5
   Remove beets and reserve juice.
6. 6
   Peel and dice beets when they have cooled.
7. 7
   For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you.
8. 8
   Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
9. 9
   Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
10. 10
    If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat.
11. 11
    Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
12. 12
    Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot.
13. 13
    Bring to a boil.
14. 14
    Add beet leaves, cook 5 minutes.
15. 15
    Add cream, turn heat off.
16. 16
    Salt and pepper to taste.
17. 17
    Enjoy!