polish-borscht-recipe
2 leeks
2 carrots
2 stalks of celery
8 beets (medium sized), organic if you can
8 cups of water
1 bay leaf
2 cups rough chopped parsley or one bunch
2 cups rough chopped dill or one bunch
2 tsp salt
lemon juice or vinegar to taste
Clean the leeks, carrots and celery and chop into large chunks. Wash the beets and chop off both the ends. Add everything to a very large pot, except the lemon juice and bring to a boil. Simmer for 1/2 hour. Scoop out the beets and set aside. Strain out the veggies and reserve the broth only. Chop the beets, either into small bite size pieces or julienne them. Put the beets and broth back in the pot. Heat until nice and hot. Add lemon juice or vinegar to taste and season with salt and pepper.
2 leeks