Hot Beet and Potato Borscht

• 1 1/2 tablespoons olive oil
• 2 large onions, chopped
• 3 medium potatoes, peeled and grated
• 4 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 cup orange juice, freshly squeezed or store-bought organic
• Juice of 1 lemon
• 2 tablespoons minced fresh dill
• 2 to 3 tablespoons natural granulated sugar, more or less to taste
• Salt and freshly ground pepper to taste
• Vegan Sour Cream (page 7), optional

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until golden.
3. Add all the remaining ingredients except the sugar, salt and pepper, and optional sour cream.
4. Add enough water to cover the vegetables.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently until the vegetables are tender, about 40 minutes.
7. Adjust the consistency with more water if the soup is too dense.
8. Season with sugar, salt, and pepper, then simmer for 5 minutes longer.
9. If time allows, let the soup stand for an hour or two.
10. Heat through before serving.
11. Garnish each serving with a dollop of sour cream, if desired.
12. Per serving:
13. Calories: 143
14. Total fat: 3g
15. Protein: 3g
16. Fiber: 3g
17. Carbohydrate: 30g
18. Cholesterol: 0mg
19. Sodium: 40mg

olive oil, onions, potatoes, beets, carrot, orange juice, lemon, fresh dill, natural granulated sugar, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/hot-beet-and-potato-borscht-378884 (may not work)