Borscht

Ingredients:
4-5 medium beetroot, washed, but not peeled
1 large onion, chopped
1 large clove garlic, chopped
2 cups vegetable, beef or chicken stock
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon marjoram
1 teaspoon thyme
2 teaspoons dill
sour cream for garnish
Note: chunked cooked lamb or beef is a good addition to this soup

Directions:

• In a large pot, cover beetroot with just enough water to cover them.
• Boil for 45 minutes.
• Meanwhile, cook onion in a tablespoon of oil until tender.
• Add garlic for the last couple of minutes and set aside.
• When the beetroots are done (They are done if a knife slids easily through), transfer them to a chopping board and allow them to cool enough to handle, discarding the liquid.
• Then, peel and chop the beetroot into cubes (peels should come off very easily with rubber gloves).
• Combine beetroot with onion and garlic in a large pot, stirring thoroughly.
• Stir in stock and herbs.
• Simmer for 20 minutes.
• Transfer soup to blender or food processor.
• Blend just a bit for chunkier soup or puree, whichever you prefer.
• If you choose to add beef or lamb, heat it and add to soup at this point.
• Garnish individual servings with sour cream and a sprinkle of dill.