Name: Black Sea Borscht
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 6
Ingredients: 1 teaspoon freshly ground pepper; 2 teaspoons salt; 6 cups vegetable stock or water; 1 bayleaf; 1 teaspoon brown sugar; 1 teaspoon ground cumin; 2 medium onions, peeled and thinly sliced; ¼ cup vegetable oil; 1 teaspoon ground cumin (optional); 1 teaspoon smoked paprika; 1 cup sour cream (or drained yogurt) mixed with 2 tablespoons chopped fresh dill and 1 grated clove of garlic; 1 head cabbage (white, green or red), shredded; 1 carrot, peeled and diced into 1-inch cubes; 2 cloves garlic, peeled and crushed; 2 tablespoons rice vinegar; ¼ cup chopped fresh dill; 1 cup tomato juice or 1 large tomato, peeled, seeded and diced into 1-inch cubes; 3 large fresh beets (about 1½ pounds), peeled and diced into 1-inch cubes (leaves can also be washed, chopped and included); 2 large Russet potatoes, peeled and diced into ½-inch cubes; 2 stalks of celery, diced into 1-inch cubes