3 cups roughly chopped Red Dog Farm Golden Beets
2 cups Red Dog Farm Potatoes, chopped
1 ½ cup chopped Onion
1 cup chopped Red Dog Farm Carrots
1 cup chopped celery
1 cup sliced Green Cabbage
1 tsp minced Garlic
1 cup chopped fresh Dill, divided in half
2 bay leaves
1/4 tsp caraway seed (substitute fennel seed, if preferred)
3 cups chicken broth
1 cup water
1 tsp apple cider vinegar, plus more to taste
1/2 tsp salt, plus more as needed
1/2 tsp pepper, plus more as needed
1 tbsp olive oil
to garnish: plain Greek yogurt, crème fraiche, or sour cream and fresh dill sprigs

Wash and peel the beets. Roughly chop the beets into large bite-sized pieces. Chop the carrots, potatoes, cabbage, celery, and onion and finely mince the garlic and dill. Heat olive oil in a large pot over medium heat. Add the vegetables, along with the salt and pepper. Stir and let cook for about 5 minutes, uncovered. Add the garlic and half of the dill. Cook for 5 minutes more. Add the chicken broth, water, bay leaves, caraway seed, and vinegar to the vegetables. Cover and reduce heat to low. Cook the soup for about 30 minutes, until all vegetables are soft. Using a potato masher, lightly mash until you get the consistency you like. Ladle into bowls, dollop crème fraiche or Greek yogurt over the top, and garnish with fresh dill sprigs. Enjoy at room-temp, warm, or chilled!