2 large beets, shredded on largest slots of box grater (or equivalent)
1 tablespoon tomato paste
1 15 oz can stewed tomatoes
8 cups chicken broth
1 bay leaf
1 pound russet potatoes, chopped
2 cups Brussels sprouts, shredded
Salt and pepper to taste
italian parsley, for garnish
sour cream, for garnish
Instructions
In a large saucepan, heat olive oil over medium high heat. Add onion, carrot, red pepper, beets, and a pinch of salt. Cook for 4-6 minutes, until vegetables soften. Stir in tomato paste and tomatoes. Cook for about 10 minutes.
Add broth and bay leaf, and bring to a boil. Reduce heat, then stir in potatoes and Brussels sprouts. Simmer for 10-12 minutes.
Let cool slightly, then adjust salt and pepper to taste. You can serve immediately, but soup is best when left to sit out for a couple hours to allow the flavors to continue to meld. Serve cold or reheat to warm before serving. Serve with a scoop of sour cream and some parsley.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/01/14/%d0%b1%d0%be%d1%80%d1%89-borscht-final-russian-recipe-week/