Dairy-Free Polish Beet Soup (Barszcz) with Potatoes

Ingredients

• about 450 g Beets
• 2 medium Carrots
• 2 stalks Celery Stalks
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 2 tbsp Apple Cider Vinegar
• about 450 g Potatoes
• 2 tbsp Fresh Dill
• 1 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of beets, 2 medium carrots, 2 stalks celery, and 1 medium onion. Cut the peeled beets into 2.54 cm cubes. Cut the peeled carrots into 1.27 cm thick rounds. Cut the celery stalks into 1.27 cm pieces. Cut the peeled onion into 2.54 cm pieces.
2. 2Heat the 1 tbsp of olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the cubed beets, carrot rounds, celery pieces, and onion pieces. Cook, stirring occasionally, until the vegetables begin to soften, about 8 to 10 minutes.
3. 3Add the 2 cloves of minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the beets are easily pierced with a fork.
5. 5While the soup simmers, peel the about 450 g of potatoes and cut them into 2.54 cm cubes. After the initial 30 minutes of simmering, add the cubed potatoes to the pot. Continue to simmer, covered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
6. 6Stir in the 2 tbsp of apple cider vinegar. Season the soup with the 1 tsp of salt and 0.5 tsp of black pepper. Taste and add more salt or pepper if needed.
7. 7Ladle the hot soup into bowls. Garnish each serving with the 2 tbsp of fresh dill.

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