Borscht is awesome any time of year but it's especially amazing when it's been so darn cold out there! This recipe includes a whole garden-full of delicious, vitamin-packed veggies and—a good chopping session notwithstanding—it's actually super easy to make.



3 medium beets, peeled and cubed
2 medium potatoes, peeled and cubed
1 small red cabbage, shredded
2 large carrots, peeled and cut into matchsticks
2 medium onions, thinly sliced
2 tbsp of olive oil
5 cups vegetable stock
2 tbsp lemon juice
Salt and coarsely ground pepper
Sour cream
2 tbsp of finely chopped dill


1) Pour olive oil into a large soup pot, add beets, onion, potatoes and carrots and sauté for about 10 minutes over medium heat. 

2) While you are sautéing vegetables, bring veg stock to a light boil in a small pot.

3) Add stock and cabbage to large soup pot. Bring to a boil and simmer for about 15-25 minutes. Season to taste with salt, pepper and lemon juice. Serve with a dollop of sour cream and fresh dill.