Classic Borscht Soup

Adapted from Natasha Kitchen

3 medium beets (or 1 Big Ole Rainshadow Beet)
4 tbsp olive oil
8 cups of chicken broth
3 large huckleberry gold potatoes
2 large carrots, thinly sliced
1 medium onion, chopped
4 tbsp ketchup or 3 tbsp of tomato sauce
1 cup of cooked white beans
2 bay leaves
2-3 tbsp of white vinegar
1 tsp of sea salt
1/4 tsp of black pepper
1 large garlic clove
3 tbsp chopped fresh dill or dried dill

Instructions
Peel, grate, or slice all veggies
Heat a large soup pot and add olive oil
Add grated beets and saute for 10 min
Add 8 cups of broth and 2 cups of water
Add sliced potatoes and sliced carrots then cook for about 10-15 min
While cooking, heat a large skillet.
Cook the onion and ketchup then add that too the pot with potatoes and beets
When the potatoes and carrots are soft, add one cup of beans, your seasionings and simmer for 2-3 min
Serve with sour cream and fresh dill!