Roasted Beet Borscht
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INGREDIENTS 4 medium-size beets, greens removed and reserved for another use, scrubbed 2 medium-size onions, cut in half and thinly sliced 2 cups shredded green cabbage 1 cup canned, chopped tomatoes, with their juices 4 cups defatted chicken or vegetable broth, preferably homemade Kosher salt 1/4 teaspoon sour salt, citric acid, or more to taste (or 1 tablespoon white vinegar) Preheat oven to 450 degrees. Wrap the beets securely in 2 layers of aluminum foil; place on the middle shelf in the oven and roast for 2 hours. Remove from oven and unwrap. When beets are cool enough to handle, use a sharp knife and peel them and cut into 1-inch cubes. Set aside. In a heavy 4-quart saucepan, combine the beets with the onions, cabbage, tomatoes, and broth, and season with kosher salt to taste. Place over medium-high heat and bring to a boil. Reduce heat, partially cover the saucepan, and simmer for 1 hour. Add the sour salt and cook 5 minutes longer. Serve in preheated soup bowls.