Vegetarian Borscht — Jewish Food Society

Ingredients

• 6 stalks celery, chopped into ½ inch pieces
• 6 carrots, chopped into ½ inch pieces
• 1 large unpeeled onion stuck with one whole clove
• 1 bay leaf
• 2 sprigs fresh thyme
• 4 sprigs fresh parsley
• ½ tablespoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• ½ head cabbage, thinly sliced or shredded
• 2 beets, peeled and grated
• 1 ½ cups chopped canned tomatoes
• 2 cloves garlic, finely chopped
• ½ onion, finely chopped
• ¼ cup red wine vinegar
• 1 tablespoons sugar
• 4 to 6 tablespoons sour cream