• Trim the root ends of the leeks, cut in half lengthwise, and then into ¼-inch-thick half- moon slices. Soak in a bowl of cold water, allowing any dirt to settle at the bottom, and then skim the leeks from the surface, leaving any grit behind.
• Finely chop the garlic.
• Scrub the carrot, trim the top, cut in half lengthwise and then into ¼-inch-thick diagonal slices.
• Scrub the parsnips, trim the tops, cut in half lengthwise and then into thin half-moon slices.
• Remove the core from the cabbage and coarsely chop the leaves.
• Pick the dill leaves from their stems and coarsely chop the leaves. Discard the stems.

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks, season with salt, and cook until softened, 4 to 5 minutes. Add the garlic, parsnips, cabbage, carrots, and paprika, and stir to combine. Cover and cook until tender, 8 to 10 minutes. While the vegetables cook, prepare the beets.

• Remove the beets from the bag, transfer the juice to the pot with the vegetables. Cut the beets in half and then into 1/4 -inch-thick half-moon slices.

Add the beets and 2 ½ cups water to the pot and bring to a boil. Cover, reduce to a simmer, and cook until all the vegetables are tender and beets are heated through, 8 to 10 minutes. Season generously with salt and pepper. Remove from the heat and stir in the vinegar and dill. While the borscht cooks, prepare the ciabatta.

• Cut the ciabatta in half and drizzle each piece with olive oil.

In a dry pan over medium heat cut-side down (or in a toaster oven cut-side up) warm the ciabatta until lightly toasted, 1 to 2 minutes.

Transfer the borscht to individual bowls. Garnish with the yogurt and serve with the toasted ciabatta on the side.