Vegetable beet borscht soup

Photo from ellerepublic.de

This soup uses beets and their greens, and can be served warm or cold! 

2 tablespoons olive oil

1 large onion, chopped

2-3 cloves garlic, minced

4-5 medium beets, about 2 lbs, scrubbed and cubed

2 medium potatoes, cubed

2 carrots, sliced

2 celery stalks, sliced

4-6 cups beef, chicken or vegetable stock, or water

1 bunch beets greens or swiss chard, roughly chopped

1/4 cup chopped fresh dill

salt and pepper to taste

sliced cucumbers or cucumber pickles, to garnish, optional

sour cream, creme fraiche or plain yogurt, to garnish, optional

Heat the oil in a medium soup pot, and sauté the onions for 2-3 minutes. Add garlic and sauté 1 minute more. Add beets, potatoes, carrots, celery, and cook for a few minutes. Add stock to cover the vegetables, along with some salt, pepper, and a few tablespoons chopped dill.  Cover the pot and bring to a boil. Simmer vegetables for about 30 minutes, until tender.  Add beet greens/chard and cook 5 minutes more.  Using an immersion blender, puree soup to desired consistency.  Thin with a little more water or stock if desired, and add salt and pepper to taste.  Serves 4-6.