Borscht

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium white onion, diced
• 1/2 cup diced pancetta or bacon
• 3-5 baby beets (one bunch) 
• 10 baby red potatoes, quartered
• 1/2 tsp paprika
• 1 tsp sea salt
• 1 tsp minced garlic
• 1/4 tsp black pepper
• 5 cups low or no sodium chicken stock
• 1 tbsp white vinegar
• 125 grams (4 oz - half an 8 oz tub) dill flavoured cream cheese

Directions

1. Remove stems and leaves from beets. Separate the stems from the leaves, dice the stems small. Chiffonade the leaves.
2. Saute the pancetta, onions, and beet stems in extra virgin olive oil over medium high until the pancetta is cooked. Add the salt, pepper, garlic, paprika, beets and potatoes. Cover with the chicken stock and cover and keep at a simmering boil for app 25  minutes until the beets are soft. During the last five minutes of cooking add the beet greens and 1 tbsp white vinegar.
3. Add 1/2 cup of dill cream cheese, stir well, and serve.