Ukrainian beet borscht soup. Easy and tasty.
Chop the carrots, celery, beans, and set aside. Cube the potatoes and set aside.
Chop the beets, and beet stems (if using) and set aside. Tear your beet leaves in bite sized pieces and set aside (if using).
In a large soup pot add the olive oil and garlic, sauté over medium heat till fragrant — approx 1-2 minutes. Add the vegetables and stir to combine.
Add 8 cups of water. Your water should cover the vegetables. If they are not covered , add water till they are covered.
Chop your dill and add to the pot. I love dill, if you desire you can lessen the amount of dill.
Add the two cans of tomatoe soup and stir. Do not add water to the soup, it must be used in condensed form. If you desire you can substitute the soup for tomatoe sauce. I prefer the taste with the soup.
Bring ingredients to a boil. Turn down heat and simmer for at least 1 hour. You can skim the foam from the top if you desire.
You can serve the soup with a dollop of sour cream if desired.