Eastern European Vegetable Stew

2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 cup diced potatoes
1 cup diced carrots
1 cup peeled and diced parsnips
2 cups peeled and diced turnips and/or rutabaga
2 cups peeled and diced beets
6 cups of water or mock chicken stock or vegetable stock
2 teaspoons salt
2 bay leaves
1 tablespoon minced fresh thyme and/or dill (1 teaspoon dried)
1/4 cup cider vinegar
5 cups rinsed and chopped Swiss chard or spinach
Salt and ground black pepper to taste
1/2 cup sour cream or plain nonfat yogurt (optional)

Procedure:

In a soup pot on medium heat, warm the oil and cook the onions and garlic for 7 minutes, stirring frequently. Add the potatoes, carrots, parsnips, turnips, and/or rutabaga, beets, water or stock, salt, bay leaves, and thyme and/or dill. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

Add the vinegar and chopped greens and simmer for 10 minutes more. Add salt and pepper to taste. Find and discard the bay leaves. Serve with a dollop of sour cream or yogurt, if you like.

Adapted from Moosewood Restaurant Soups & Stews Deck