Beet Borscht

Beet Borscht (beet soup) is a delicious vegetarian soup that my Ukrainian grandmother used to make. Today I am making it using all fresh garden vegetables. Everything, even the garlic, is from the garden(with the exception of the canned tomatoes and beef broth). It is a great recipe because it is so versatile. Don't have peas? Don't use them. Have celery? Throw that in too. The trick is to use lots of beets and lots of dill and the rest sorts itself out.

As a pro tip, beets will stain your kitchen a lovely shade of pink. And your hands. And your wooden spoon. And the handle on the fridge. And your tea towel. So wear an apron and gloves and watch that you don't recolor everything.

Beet Borscht

Ingredients: 

• 1 cup diced potato
• 1 cup diced carrot
• 1 cup peas
• 1 diced onion
• 2 cups diced beets (about ten small beets)
• 2 cloves garlic
• 1 onion
• 4 tablespoons fresh chopped dill
• 1 can diced tomatoes
• 4 cups broth
• Sour cream

Instructions

1. Add all the vegetables and garlic to the soup pot with a little oil. Cook until the onions are clear and everything is died pink, about ten minutes. 
2. Add the broth and dill. Bring to a boil. Cook for 20 minutes.
3. Garnish with sour cream and serve.