Dairy-Free Polish Beet Soup (Barszcz) with Potatoes

Ingredients

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

Instructions

1. 1Peel the 1 lb of beets, 2 medium carrots, 2 stalks celery, and 1 medium onion. Cut the peeled beets into 1-inch cubes. Cut the peeled carrots into 1/2-inch thick rounds. Cut the celery stalks into 1/2-inch pieces. Cut the peeled onion into 1-inch pieces.
2. 2Heat the 1 tbsp of olive oil in a large heavy-bottomed pot over medium heat (350°F / 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 1 lb of potatoes and cut them into 1-inch 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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