Espresso and Lime

1 Peel and chop the carrots, beets, potatoes and onion and set them aside
2 Add 1/8 cup of olive oil into a large dutch oven or big soup pot and place it over medium heat
3 Add the chopped carrots, beets, potatoes and onions and the shredded cabbage into the pot
4 Cover the pot and cook the vegetables, stirring occasionally, until they begin to soften (approximately 15 minutes)
5 Once the vegetables have softened a bit, add the garlic and let it cook for about 60 seconds, stirring consistently until it is very fragrant
6 Add the beef and vegetable stock and stir to combine
7 Bring the soup up to a simmer and simmer for 30 minutes
8 Once the carrots have softened, add 1 teaspoon of lemon zest, the juice from that lemon and 1/8 cup of finely chopped dill. The dill is optional, but highly recommend
9 Stir to combine 
10 Garnish each bowl of borscht with a scoop of sour cream or greek yogurt and a few extra dill fronds
11 Serve hot