Borcht

Ingredients
beets
onion
potatoes
carrot(s)
broth (today it's turkey broth!)
water
vinegar (I used apple cider vinegar; red wine vinegar is good too)
maple syrup
salt
dill
butter

Step 1.
Peel and cube beets. Dice onion. Chop carrots and potatoes into small pieces. Add to large Dutch oven.

Step 2.
Add broth and enough water to just cover the vegetables. Bring to a boil and allow to simmer for 20 minutes or so, until the vegetables are tender.

Step 3.
Add a few tablespoons vinegar, a teaspoon or so of maple syrup, a half teaspoon or so of salt. Add dill. Stir in a tablespoon of butter. Allow those flavors to work into the soup for a bit. Then taste, and adjust according to your liking.

Serve hot with a dollop of sour cream or plain yogurt