Borscht, Traditional soup

I was amassed to see that in the last day or so it is a high trend on the Internet about Borscht. Well, I'm a Romanian (from Romania in Eastern Europe) and Borscht is one of our traditional food. If there is a high interest on Borscht why not tell you all about it? First: my grandmother make THE BEST BORSCHT EVER!!! you don't believe me? I'll prove it to you! In my blog I will take you step by step from making the main ingredient (witch is traditional and you will not find it in any restaurant) to some traditional recipes from my grand mother.
First, about Borscht, in Wikipedia you will find this:
Borscht (also borsht, barszcz or borshch) is a soup that is popular in many Eastern and Central European countries. It is made with beetroot as a main ingredient which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup).
The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.
It made its way into North American cuisine and English vernacular by way of Russian, Ukrainian, Polish and other immigrants. Alternative spellings are borshch and borsch.

The word bors is used in Romanian to refer to a kind of sour soup made from fermented wheat bran, which is an important part of Romanian cuisine. To refer to the traditional borscht made from beetroot, Romanians generally say bors rusesc (Russian borscht) or bors de sfeca (beetroot borscht)"
The traditional Romanian Borscht and the Russian Borscht Type are called in US Hot Borscht.

In general it is known that this food was brought in Europe by Russian riders centuries ago and it has small variations depending on the culture that adopted it.
It is a very good food for vegetarians (no meat borscht) and it is a very good type of food for fat loss diets (not the drastic no carb diets)
So let us begin, fallow my blog posts to learn my grandmother recipes of Romanian and Russian borscht.

First: English is not my primary language and I don't know all the English vegetables names so I put the Scientific name in Wikipedia and I take the common English name from there. I will put some pictures of the ingredients also for you to see exactly what plants I'm talking about.













Ingredients:

3-4 potatoes
1 celery
1 carrot
1 parsley root
1 onion
1 Liter of Borscht (prepared as explained in my first post)
1 Liter of water
some green (parsley leafs, celery leafs, dill, garden orache)
1 small branch of Lovage (Levisticum officinale)
salt

Clean the vegetables, cut them in small pieces (except the potatoes) and put them in a pot with hot water and a little salt. Let them boil on a small fire. When the vegetable are half boiled put over the potatoes peeled and cut in pieces. Let them continue to boil on small fire. When they are almost ready (boiled) put the green cut in small pieces and the branch of lovage. Let everything boil a little longer. Put some Borscht to give the soar taste (as much as you like, try it to see if it is to soar) and let everything boil a little more. Lake away the lovage branch. At the table you can serve it with some cream.
Enjoy!