Ukrainian Borscht Time!

I thought I should probably taste this recipe before I posted it, so I just did.....not bad!  Mmmm, actually it's pretty good.  <This is live commentary>.  I think it is the garlic that makes it so good.  It wasn't quite what I was expecting - much more tomato-based and red than I had imagined.  I don't know if there is a difference between all of the types of borschts, or if it just happens to be this recipe.  It is from allrecipes.com but with no sausage.  Oh, I just remembered that I did not add the dollop of sour cream!!!  How silly.  I'm sure that will bring it from "pretty good" to "very good!"  To be determined.  And it would have made the photo look nicer!  Also, I thought I had parsley with which to garnish the soup and I chopped it up but then it turned out to be cilantro.  Oiy vey!  Next time I may try this recipe:  http://www.foodnetwork.ca/recipes/recipe.html?dishid=3538.

Here is the slightly revised recipe below.  WARNING:  It makes a lot - a huge pot full.

Ingredients

• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 3 cloves garlic, minced
• salt and pepper to taste
• 1/2 cup sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes - cook until tender.
2. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with pepper.
3. Ladle into serving bowls, and garnish with sour cream and fresh parsley.