August Suppers

Borscht, with red, yellow, white and pink beets.

Coconut eis and orange chocolate for dessert

Simple Borscht
2 Tbsp olive oil
1/2 tsp sea salt
2 medium garden onions (white or Spanish), sliced
3 cloves fresh garlic, sliced thinly
3 medium garden potatoes (white or red skinned), halved & sliced
4 medium beets and their tops, halved & sliced
3-4 Tbsp fresh dill, snipped finely
If you're using fresh garden beets they're so flavourful you needn't make a stock, simply use fresh water.

Warm the oil and salt in a heavy soup pot and add the garlic and onion. Sauté a few minutes and add the potatoes, beets and dill. Continue sautéing until everything is golden and flavours are blending, about 10 minutes.
Add the water and raise the heat, allowing the soup to come to the boil. Cover and turn the heat to low. When the vegetables are tender, add the chopped beet tops and adjust and the seasoning to taste, adding a few twists of fresh ground black pepper if you like. Garnish with a small dollop of yogurt and a little sprig of dill.