Hot Beet and Potato Borscht

1½ tablespoons olive oil

2 large yellow onions, chopped

3 medium potatoes, peeled and grated

4 medium beets, peeled and grated

1 large carrot, peeled and grated

1 cup orange juice

Juice of 1 lemon

2 tablespoons minced fresh dill

2-3 tablespoons sugar, more or less to taste

Salt and freshly ground black pepper, to taste

In a large stockpot, heat over medium. Add the onion and saute until golden, about 6 minutes. Add the remaining ingredients except the sugar, salt and pepper.

Add enough water to cover the vegetables. Bring to a rapid simmer, then lower heat, cover and simmer until the vegetables are tender, about 40 minutes.

If soup is too thick, add a bit more water. Season with sugar, salt and pepper, then simmer for another 5 minutes.

Serves six to eight.

"Vegetarian Soups for All Seasons" by Nava Atlas' (Amberwood Press)