Beet vegetable borscht

Serves 4-6

• 2 tbs. olive oil

• 1 large onion, chopped

• 2-3 cloves garlic, minced

• 4-5 medium beets, about 2 lbs, scrubbed and cubed

• 2 medium potatoes, cubed

• 2 carrots, sliced

• 2 celery stalks, sliced

• 4-6 cups beef, chicken or vegetable stock

• 1 bunch beets green or swiss chard, roughly chopped, optional

• 1-2 tbs. chopped fresh dill, or 1-2 tsp. dried dill

• salt and pepper to taste

• sliced cucumbers or cucumber pickles, to garnish, optional

• sour cream, creme fraiche or plain yogurt, to garnish, optional

Heat the oil in a medium soup pot, and sauté the onions for 2-3 minutes. Add garlic and sauté 1 minute more.

Add beets, potatoes, carrots, celery, and cook for a few minutes.

Add stock to cover the vegetables, along with some salt, pepper, and dill. 

Cover the pot and bring to a boil. Simmer vegetables for about 30 minutes, until tender. 

Add greens if using and cook 3-5 minutes more. 

Using an immersion blender, puree soup to desired consistency. Thin with a little more water or stock if desired, and add salt and pepper to taste. 

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