Beet Borscht

Makes about 2 quarts, Vegetarian

• 2 T butter or oil
• 1 large onion, chopped
• 1 15-oz jar Organic Beet Kvass
• 3 cups water
• 4 medium beets, diced
• 1 medium carrot, diced
• 2 medium potatoes, diced
• 4 cloves garlic, chopped
• 2 T lemon juice
• salt and pepper
• sour cream
• fresh dill, chopped

Heat butter or oil over medium heat in a heavy-bottomed pot. Add onion and saute until tender. Add kvass, water, beet, carrot, potato, and garlic. Simmer 30-40 minutes until vegetables are tender. Add lemon juice and salt and pepper to taste. Remove half of the soup, puree in food processor or blender, and return to pot. Serve hot or cold, garnished with sour cream and dill.