Monday, March 7, 2011

Borscht, Beet Soup

(4 servings)

I love this soup! It's simple to make and very tasty.

1 tsp olive oil
1 small yellow onion, chopped
2 lbs raw loose beets, peeled and diced
2-3 baby dill pickles, chopped
1 tbsp fresh dill, chopped
4 cups chicken broth
2 tsp agave nectar or honey
1 or 2 squeezes of fresh lemon juice, to taste
salt and freshly ground black pepper, to taste

more chopped dill and sour cream for serving

Heat the oil in a soup pot and add the onion. Saute until it's translucent.

Add the beets, pickles, dill, broth and agave nectar. Cover and simmer over low heat for about 20-30 minutes or until the vegetables are tender.

Add the lemon juice and adjust the seasoning with the salt and pepper.

Serve with chopped dill and sour cream.

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