Summer Borscht

1. Halve the onions, cut out the root at an angle, then slice lengthwise into thin slices.
2. Heat the vegetable oil in a large pot over medium/low heat and add in the onions. Stir the onions occasionally until they have softened and are translucent (no browning).
3. While the onions are sweating, peel the beets and cut them in half, then slice into approximately 1/8″ half moon slices.
4. Finely mince the garlic, add a pinch of salt, then mash the garlic into a paste using the side of your knife.
5. Add the stock, water, beets, garlic clove and tomato paste to the pot and stir to incorporate the garlic and tomato paste.
6. Simmer the soup until the beets are tender (see note below) but not falling apart, 30-45 minutes.
7. Add in the cider vinegar then taste and season as needed with salt and black pepper.
8. Eat the soup warm or chilled overnight with a dollop of sour cream (or crème fraîche, if you happen to live in France), chopped chives and more fresh black pepper.

Note: If you are looking for an even quicker-cooking soup, the beets can be grated.