BORSCHT

Ingredients:

3 tablespoons extra virgin olive oil, or other vegetable oil,

4 1/2 cups water,

1 1/2 cup tomato juice,

1 1/2 cup potato,

1 1/2 cup carrots, peeled,

1 1/2 cup sweet onion, chopped,

3/4 cup celery ribs,

2 teaspoons fresh dill,

4 raw beets, scrubbed,

3 cups kale or cabbage, shredded,

1/2 juice of lemon,

1 teaspoon caraway seeds,

1 teaspoon salt,

1/4 teaspoon pepper,

1/4 teaspoon paprika,

sour cream or yogurt to serve(if dairy),

parsley for garnish,

Directions:

1. Shred beets, carrots, celery, and potatoes, in a food processor or on a hand grater with large holes.

2. Heat oil in a large saucepan and saute sweet onion until tender.  Add shredded vegetables, from step 1, with caraway seeds. Then add water and tomato juice   Stir and cover saucepan.  Simmer for 45 minutes, until the beets are tender.

3. Add kale and cook for 10 more minutes.

4. Add the lemon juice, paprika, dill, salt, and pepper.  Cook for 10 minutes longer.

5. Serve hot and top with a spoonful of sour cream or yogurt; and garnish with parsley if desired.