Red Beet Borscht

Ingredients

• 3 medium beets (500 g) whole, leaves and stems discarded
• 10 cups (2 1/2 L) water
• 2 tablespoons olive oil or vegetable oil
• 1 small onion, peeled, halved, and thinly sliced (about 1/2 cup)
• 1 medium tomato, peeled and chopped (about 1/2 cup)
• 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
• 2 large carrots, peeled and grated (about 1 1/2 cups)
• 1/4 medium-head green cabbage, finely shredded (about 4 cups)
• 1 bay leaf
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Sour cream or creme fraiche