Cold Borscht Soup

There are so many varietals of tasty beets at the Farmers Market right now. Man I love Spring, it's warm in LA, windy, scary wildfire weather. I had to make Cold Borscht.

Ingredients:

• 1 medium onion, finely chopped
• 1 tsp. salt, plus more to taste
• 6 cups fat-free chicken or vegetable broth
• 4 medium beets, peeled and shredded on a large-hole grater
• Freshly ground black pepper
• Yogurt, sour cream, or creme fraiche (optional)
• Dill or chervil (optional)

Preparation:

1. In a large pot over medium heat, cook onion and salt with 1/4 cup broth until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add remaining chicken broth and beets and bring to a boil. Reduce heat to simmer and cook until beets are very tender, about 15 minutes.
3. Optional: For a creamy soup, whirl soup in a blender or food processor or with a hand-held/immersion blender until smooth.
4. Add salt and pepper to taste. Serve hot or chilled and garnish with yogurt, sour cream, creme fraiche and/or herbs, if you like.

Makes 6 servings Chilled Beet Soup.