Chop the onion finely and fry gently in a little oil until soft. Chop up the other vegetables and add them to the onion, stir for a few minutes. Add the vegetable stock and cook for 40 minutes.
After about 20 minutes of cooking the soup, add the dill.
When its finished, liquify the soup and add the cider vinegar. You can add the vinegar to taste. If the soup is too thick add some water.
Serve with a swirl of yogurt and garnish with parsley.
Beet Root: is great for nourishing the blood and benefiting the liver and heart.
Potato: nourishes the Blood and Yin and helps rid the body of excess water. It is high in iodine, iron, and other vitamins and minerals essential for good health. It is especially good for thyroid problems and tumors.
Carrot: is cool, sweet, and pungent. It clears heat, detoxifies, strengthens all internal organs, and promotes digestion. It complements the Blood nourishing action of this soup.
Onion: is warm and pungent; it promotes sweating, resolves phlegm, and is a diuretic. It provides warmth and movement to the recipe.
Dill: supports good digestion.
Yogurt: helps moisten and nourish body fluids.
Parsley: promotes digestion and regulates Qi in order to prevent food stagnation symptoms such as gas and bloating. It also prevents seafood or meat poisoning.