Adapted from CSA Member, Tanya. Posted on #recipes channel on Slack

Bunch of thinly sliced leeks, only the white part 

2 carrots, chopped

A few garlic cloves, finely chopped

1 bunch of Kale, chopped

1-2 small potatoes, cut into small cubes

1 bell pepper, chopped

2 beets, cleaned and grated

1 28 oz. can of peeled tomatoes

1 bay leaf

1 cup of chopped dill, separate 1/2 cup for the soup and 1/2 cup for garnish

1 small crushed chili pepper

1 tsp of Paprika

salt to taste (Tanya used Eatwell’s Heirloom Tomato Salt)

1 T of Vinegar

Any broth or water (Tanya used homemade vegetable broth), enough to cover the vegetables in the pot.

In the Instant Pot, saute leeks, garlic, and carrots in olive oil with paprika for 1-2 minutes. Add the rest of the ingredients, and cover with broth (almost to the line in the IP). Stir and add salt to taste. Cover and pressure cook for 5 minutes on the “Soup” setting. Release pressure naturally and serve warm with sour cream and dill.