This is the same borscht you could enjoy at Alex's Odessa Cafe, on Bograshov Street in Tel Aviv. Charlie Varon brought this recipe back from Israel.
2 hours, 40 minutes
3 hours, 10 minutes
Prepare vegetables as specified above.
In a large pot or soup kettle, sauté the onions, whole garlic and bay leaves in olive oil on low heat, stirring periodically, until quite tender, 20-30 minutes.
Add carrots and beets and sauté another 5-10 minutes.
Add the cabbage and stir. Then add tomatoes, basil, celery seed and water. How much water? Enough to cover.
Cook at a gentle simmer for 1-2 hours.
Add parsley and dill. Taste. Add salt, pepper, more celery seed if needed, and lemon juice to taste. Add water if soup needs thinning.
Serve with vegan sour cream.