Ecotrain Healthy cooking competition week 4 | Borscht by @blackberryskunk

This is my contribution to the ecoTrain Medicinal Cooking Competition.

Borsch or Borscht is a soup made of root vegetables. It originates in Ukraine, but it's also well known in Russian, Polish and a few other cuisines.
Borsch is made of beets, carrots and cabbage, but I've researched the recipes and I found out turnip can be used instead of cabbage. I love turnip and I found out I like it as well as with the cabbage.
Just like any other soup, borsch is better the day after being prepared.

Ingredients:

• 300 g of potatoes
• 1,5 l of vegetable stock
• bay leaf
• 3 tablespoons of olive oil
• 1 onion
• 3 carrots
• 300 g of turnip
• 500 of beetroots
• 3 tablespoons of apple cider vinegar
• 6 garlic cloves
• celery stalk
• black pepper
• salt
• parsley

Preparation:

1. Peel, wash and cut potatoes into small bites. Place it in a pot and cover it with 1,5 liter of vegetable stock and a bay leaf. Cook for 25 minutes.
   
2. In another pot, yellow finely chopped onion with olive oil.
   
3. Cut carrots any shape you like, I like to cut it julienne.
   
   Add it to the onions and cover with a lid. Cook for 5 minutes at low heat, stir occasionally so as not to burn it.
   
4. Grate 300 g of turnip.
   
   Add it to the pot and put a lid back on.
   
5. Grate beetroots and add it to the pot.
   
6. Add 3 tablespoons of apple cider vinegar and cook for 5 minutes at low heat, while stirring. The vinegar should evaporate and lose some saurness.
7. Add cooked potatoes with vegetable stock and cook for another 10 minutes.
   
8. Add salt and pepper to taste.
9. Let it sit for at least 30 minutes, with a lid on before serving. Serve with some fresh parsley.