BORSCHT (BEET SOUP)

Borscht (Beet Soup)

Ingredients:
Olive oil
onion
2 cloves garlic
1 14.5 oz can vegetarian broth
1 Beet Large and firm
Potato – equal size to beet
2 medium carrots
1 Tablespoon fresh cut leaves loosely packed Dill (if dry use ½ teaspoon)
Tablespoon Vinegar
Pepper
Salt

Put the olive oil, rough cut onion and garlic in the pot and saute without browning.

 The dill, potato,carrots and beet are diced and added to the pot.

 After cooking till soft, blend everything in a blender.