Borscht

ingredients

3-4 beets, peeled and diced
2 potatoes, peeled and diced
1 carrot, thinly sliced
1 stalk celery, chopped
4 cups vegetable stock or water
2 tbsp butter or chicken fat
1 medium onion, chopped
1 clove garlic
2 cups shredded cabbage or beet greens
1 tbsp chopped parsley
3 tbsp chopped fresh dill
1 tbsp lemon juice or vinegar (or more if desired)
3 medium tomatoes, peeled and chopped or 1 can
1 tsp salt
1/2 tsp pepper
4 cups meat or vegetable stock
1 tsp granulated sugar (or more if desired)
1 cup sour cream

directions

In a large soup pot, cover beets, potatoes, carrot and celery with vegetable stock or water. Boil for 20 minutes or until tender. Meanwhile in a skillet, melt butter or chicken fat. Sauté onion and garlic and add to soup. Add cabbage, parsley, 2 tbsp chopped dill, lemon juice or vinegar to taste, tomatoes, salt, pepper and remaining stock. Simmer until vegetables are tender. Add sugar to taste. Sprinkle with remaining dill and top individual servings with dollops of sour cream.

Source: Jessica