2 lbs. beets, fresh from the garden
½ ea. yellow onions
3 cloves garlic
2 ea. potatoes
¼ cup canola oil
2.5 lt. beef stock
½ cup white wine
¼ cup red wine vinegar
4 tbsp. FRESH dill, chopped
½ cup sour cream
TT salt and pepper

Garnish
1 cup sour cream
2 tbsp. Fresh dill, chopped
TT salt and pepper

• Peel the beets, and coarsely chop
• Julienne the onion
• Peel the potatoes and coarsely chop, roughly the same size as the beets
• In a sauce pot, heat the canola oil, add the onions and garlic cloves
• Sweat over medium-high heat until translucent
• Add the beets and potatoes and saute quickly
• Deglaze with white wine, allow to reduce, then add the beef stock
• Bring to a simmer and allow to simmer until the beets are tender, 20-30 minutes, depending on the size
• Remove the soup from the heat, using a hand blender, puree the soup, adding the remaining ingredients
• You may need to adjust the acidity to your liking by adding slightly more red wine vinegar, it should provide a fresh acidity to the dish, but not taste overly acidic
• For the garnish, combine the ingredients and serve a dollop of the sour cream over the soup
• Enjoy!