Beet Soup with Sour Cream & Dill

Simple, delicious and oh-so beautiful to serve.

• 1 medium onion, peeled and chopped
• 6 large beets, peeled and chopped
• 4 large carrots, peeled and chopped
• 4 stalks celery (including the leaves),
  chopped
• 2 large potatoes, peeled and cubed
• Cold water (enough to cover the
  vegetables in the pot)
• 1/4 cup ketchup
• 2 tbsp vinegar
• 3 tsp salt
• 1 tsp freshly cracked pepper
• 1 handful freshly chopped dill
• 1 handful freshly chopped parsley
• Sour cream (to garnish)
• Dill sprigs (to garnish)

INSTRUCTIONS

1. Place the onions, beets, carrots, celery and potatoes in a large Dutch oven or stockpot, and add enough cold water to cover the vegetables.
2. Stir in the ketchup, vinegar, salt and pepper, and place on a burner over medium-high heat.
3. Bring the soup to a boil, reduce the heat to low and add the lid.
4. Let cook 1 hour, and then add the dill and parsley.
5. Let cook covered for another hour.
6. Taste the soup, and adjust the salt, pepper and vinegar to your liking.
7. Ladle into bowls, and garnish with a dollop of sour cream and a few sprigs of fresh dill. Stir and devour.