(Serves 8)

My version of the eastern European classic — feel free to add vegetables or subtract, as you like. Just be sure to include the basics: onion, garlic, carrots and beets, of course. A dollop of yogurt or sour cream as a garnish turns the broth a deeply saturated rose color.

Ingredients:

• 2 Tablespoons olive oil
• 1 large leek, white part sliced into thin rounds
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, thinly sliced
• 1 red bell pepper, diced
• 1/2 medium turnip, diced
• 1 stalk celery with leaves, thinly sliced
• 2 medium potatoes, diced
• 4 medium red beets, peeled and diced
• 2 large bay leaves
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon dried dill (or about 1 Tablespoon chopped fresh)
• 2 Tablespoons chopped fresh parsley
• Salt and freshly ground pepper
• 2 quarts vegetable stock
• one 15 ounce can tomato purée
• 3-4 cups roughy chopped greens of choice
• 1 or more Tablespoons cider vinegar or lemon juice (to taste)

Method:

1. Heat oil in a large soup pot. Add leek, onion, and garlic and cook for a couple of minutes.
2. Add carrots, pepper, turnip, celery, potatoes, beets and herbs. Sauté for 10-15 minutes, stirring frequently. Add 1/2 teaspoon salt and freshly ground pepper.
3. Add stock and tomatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender (about 30 minutes).
4. Add greens in the last 5-15 minutes of cooking, depending on the type. Heartier greens like collards or cabbage take longer to cook.
5. Add vinegar or lemon juice to taste and add more salt or pepper as needed.