Vegetarian Borscht with Eggs & Beans

What You Get

Eggs

Onion

Garlic

Dill

Cooked cannellini beans

Shredded beets

Vegetable broth

Sour cream

What You'll Need

Butter or olive oil

Salt and freshly ground pepper

Red wine vinegar (optional)

Step 1

To boil the eggs, bring a pot of water to simmer. Add 3 eggs, and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel, and cut in half lengthwise.

Step 2

Meanwhile, roughly chop the onion (you should have about 1½ cups). Roughly chop 4 cloves of garlic. Pick the dill fronds and toss the stems. Rinse and drain the beans.

Step 3

In a pot over medium heat, melt ¼ cup butter or olive oil. Add the chopped onions and sauté until they start to brown, 8 minutes. Add the garlic and stir until fragrant, 1 minute.

Step 4

Add the beets, enough vegetable broth to cover, season with salt, and stir to combine. Cover the pot and simmer until the beets are tender, 10 minutes, stirring occasionally.

Step 5

Stir in the beans and simmer until warmed through and the flavors have combined, 3 minutes. Season to taste with salt, pepper, and 1 tablespoon red wine vinegar, if you have some on hand.

Step 6

Ladle the soup into bowls, top with the eggs, and a dollop of sour cream. Grind some pepper, scatter the dill fronds, and serve warm.