Gluten-Free Beet Soup (Barszcz)

Instructions

1. 1Prepare your vegetables: Peel the about 450 g of beets. Grate the peeled beets. Dice the 1 medium onion, 1 medium carrot, and 1 medium celery stalk into small, even pieces. Mince the 2 cloves of garlic.
2. 2Heat 1 tbsp of olive oil in a large pot over medium heat (about 148.9°C or 150°C). Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion looks translucent, which should take about 5 minutes.
3. 3Add the grated about 450 g of beets, 6 cups of vegetable broth, 1 bay leaf, the minced 2 cloves of garlic, 0.5 tsp of salt, and 0.25 tsp of black pepper to the pot. Stir everything together and increase the heat to bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook for 30 minutes, or until the beets are tender when pierced with a fork. The soup should have a deep red color.
5. 5Carefully remove and discard the 1 bay leaf and the 2 cloves of garlic from the soup. They have finished flavoring the broth.
6. 6Stir in 2 tbsp of lemon juice to add a bright, tangy flavor to the soup. Taste and add more salt or pepper if you think it needs it.
7. 7Serve the hot soup immediately. Garnish each serving with 2 tbsp of fresh dill.

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