Gluten-Free Barszcz (Beet Soup) with White Beans

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash the about 450 g of beets, wrap them individually in foil, and place them on a baking sheet. Roast for 45-60 minutes, or until a fork easily pierces them. Let the beets cool slightly, then peel them (the skins should slip off easily) and grate them.
2. 2While the beets are roasting, prepare your vegetables. Peel and finely chop the 1 medium onion, peel and chop the 1 medium carrot into 0.635 cm pieces, and wash and chop the 2 stalks of celery into 0.635 cm pieces.
3. 3In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (176.7°C/175°C). Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
4. 4Add the 2 cloves of minced garlic to the pot and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
5. 5Pour in the 6 cups of vegetable broth. Add the grated beets, the contents of the 1 can of white beans (drained and rinsed if desired), and the 1 bay leaf. Stir everything together.
6. 6Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, allowing the flavors to meld. The soup should be gently bubbling.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Stir in the 2 tablespoons of lemon juice.
8. 8Taste the soup and season with the 1 teaspoon of salt and 1/2 teaspoon of black pepper until it tastes just right for you.

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