Polish Beet Soup (Barszcz) with White Beans and Lemon

Ingredients

• 4 medium Beets, peeled and chopped
• 6 cups Vegetable Broth
• 1 can (15 oz) White Beans, canned, rinsed and drained
• 1 medium Carrot, peeled and chopped
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Lemon Juice
• 1 tablespoon Olive Oil
• 1 each Bay Leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Dill, chopped

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion and carrot and cook until softened, about 5 minutes.
3. 3Add garlic and cook for another minute until fragrant.
4. 4Add chopped beets and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until beets are tender.
5. 5Add white beans and bay leaf. Simmer for another 10 minutes.
6. 6Remove bay leaf. Stir in lemon juice and season with salt and pepper to taste.
7. 7Serve hot, garnished with fresh dill.

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