1 onion, chopped

2 carrots, chopped

1/3 cup (75 ml) toasted sunflower oil (or olive oil)

2 red beets, peeled and cut into julienne

12 cups (3 litres) water

2 potatoes, peeled and diced

1 liter (4 cups) shredded green cabbage

2 cups (500 ml) homemade or store-bought sauerkraut (see note)

3 cups (750 ml) tomato sauce

1 teaspoon (5 ml) dill seeds

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground coriander

1/2 teaspoon (2.5 ml) garlic powder

1/3 cup (75 ml) fresh dill

1/3 cup (75 ml) chopped parsley

1/3 cup (75 ml) chopped green onion

Sour cream or crème fraiche (cultured cream), to taste

Salt and pepper

Set aside a quarter of the onion and carrots.

In a non-stick skillet, brown remaining onion and carrots in 45 ml (3 tablespoons) of oil. Season with salt and pepper. Set aside.

In the same skillet, soften beets in remaining oil (30 ml/2 tablespoons). Season with salt and pepper.

Meanwhile, in a large pot, bring water to a boil. Add potatoes. Cook for about 3 minutes. Add roasted and raw carrot and onion mixtures. Cook for 3 minutes. Add cabbage, sauerkraut and tomato sauce. Cook for 3 minutes. Add cooked beets, spices and herbs. Stir well. Season with salt and pepper.

Serve borscht in bowls. Garnish with sour cream or crème fraiche and some fresh herbs.

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