from the New York Times, adapted from the Veselka Cookbook
- 2 pounds beets, trimmed and scrubbed (do not peel)
- 3/4 cup white vinegar
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 small onion, diced
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 5 whole allspice berries
- 1 tablespoon sugar, more to taste
- 1 garlic clove, minced
- 1 1/2 teaspoons freshly ground black pepper
- Mushroom and onion dumplings (optional, see recipe)
- Chopped dill, for garnish.
- Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, likesalad.)
- Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
- Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.