Barszcz Czerwony (Beet Soup) with Potatoes

Instructions

1. 1Peel the about 450 g beets, 1 carrot, 1 onion, and about 450 g potatoes. Cut the beets into 2.54 cm cubes. Cut the carrot into 1.27 cm thick rounds. Cut the onion into 2.54 cm pieces. Cut the potatoes into 2.54 cm cubes.
2. 2Place the cut about 450 g beets, 1 carrot, 1 onion, and about 450 g potatoes into a large heavy-bottomed pot.
3. 3Pour in the 6 cups of vegetable broth. Add the 2 tbsp lemon juice, 1 tsp sugar, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Stir everything together.
4. 4Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 45 minutes. The vegetables are tender when a fork easily pierces them.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Ladle the hot soup into bowls. Serve immediately with a dollop of 4 tbsp sour cream on top.

Substitutions