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Bilyi borshch (ukrainian white borshch)

2 celery ribs
2 onions
2 carrots
2 parsnips
2 to 3 beets with tops
1 cup shredded cabbage
4 fresh mushrooms
1 tbsp oil
2 tbsp flour
4 cups chicken broth or water or 2 cubes chicken bouillon cubes
1/2 cup sour cream
1 cup buttermilk
2 cloves garlic (or to taste)
1 tsp salt
2 sm new potatoes per person
1 tsp fresh chopped dill

1. Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place vegetables in a large pot with broth or water and bouillon. Cook until soft. Wipe mushrooms with damp towel, slice thin, and cook in oil. Stir in flour to make a paste. Add a little broth, bring to a light boil, then add to vegetables.
2. Mix buttermilk and sour cream and add to soup. Do not boil, the borshch may
curdle. Taste and adjust seasoning. Garnish with dill and garlic mashed with salt.
3. Scrub potatoes and boil 10 minutes or until cooked through. Place in a serving bowl and serve separately.  
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