Borscht

1: Finely chop 1 large onion and sauté in olive oil in a large pot on low until soft (about 8 minutes).

2: Meanwhile, shred 2 large carrots and 1 parsnip; add to the pot and continue cooking on low for another 8 minutes.

3: Add water, filling the pot just under 3/4 of the way, and season with salt and pepper. Cover and boil for 20 minutes.

4: Meanwhile, shred 4 large cooked beets.

5: Add 1/2 jar of passata (or puréed tomatoes) and 1 tablespoon of vinegar to the pot and cook for 5 more minutes.

6: Lower the heat to a simmer and add the shredded beets and 3 shredded garlic cloves, cover, and cook for 5 more minutes.

7: Serve as is or with a dollop of sour cream or a sprinkle of fresh dill. If adding beans for extra protein, add 1 can of rinsed/drained kidney beans when adding the tomato sauce.