Borsht

Intro

This is a surprisingly seasonal dish. All the ingredients are harvest mid-summer.

Directions

1. Prepare the vegetables. Dice the potatoes into small cubes and let them sit in water until needed.
2. Finely chop the onions and set aside. Grate the carrots and beets.
3. Finely slice the cabbage.
4. Heat a large pot and add olive oil. Saute the onions until soft, then add the grated carrots and beets. Stir until softened, about 5-8 minutes.
5. Add the chicken stock. Drain the potatoes and toss those in along with the dill.
6. Bring to a boil and cook until potatoes are soft, about 10-15 minutes. About halfway through, add the cabbage and stir to incorporate. Season with salt and pepper.
7. When ready to serve, add a dollop of sour cream to a bowl of hot soup.