You are here


This classic Eastern European comfort soup is gaining popularity stateside. Serve it with authentic accompaniments such as black bread, sour cream, and fresh dill.


2 T olive oil

1 C Ready-Set-Serve Diced Onions

1 C Markon First Crop Carrots, chopped

1 C Markon First Crop Idaho Potatoes, peeled and chopped

1 T Ready-Set-Serve Peeled Garlic

4 C vegetable stock

3 C beets, roasted, peeled, and chopped

2 T Ready-Set-Serve Lemon Juice

2 tsp. kosher salt

1/2 tsp. black pepper

Markon First Crop Baby Dill and sour cream, for garnish


Heat oil in a large stew pot. Saute onions, carrots, potatoes, and garlic. When browned and starting to soften, add beets and stock. Simmer until all vegetables are soft enough to puree (approximately 30 minutes).

Puree mixture. Add lemon juice, salt, and pepper. Stir to combine. Serve warm or chilled; add sour cream and dill as garnishes.