Borscht

6 medium-sized beets, tops and roots trimmed to 1"
1 onion, diced
2 russet potatoes, peeled and diced
3 c. vegetable broth
2 T. chopped fresh dill, plus additional for garnish
2 T. fresh lemon juice, or to taste
Salt and freshly ground pepper
Sour cream or plain yogurt, for garnish
Pumpernickel bread
Unsalted butter

Preheat the oven to 400 degrees.

Wash the beets but do not peel them. Divide the beets between two large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet. Roast for 50-60 minutes, until the largest beet is easily pierced with a fork. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel them and cut them into shoestrings.

While beets are cooking, chop the beet greens and steam them until tender, 3-5 minutes. Set aside.

Also while beets are cooking, combine the onion, potatoes, broth, and dill in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are completely tender, about 20 minutes. Cool briefly.

Mash the potatoes into the broth. Stir in the beets and beet greens. Season with lemon juice, salt, and pepper.

Serve hot or chilled, garnishing each bowl with a dollop of sour cream and a sprig of dill, with pumpernickel bread and butter on the side.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 116.