Vegan Beetroot Soup (Barszcz)

Ingredients

• about 450 g Beets
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery stalk
• 2 tablespoons Lemon juice
• 2 cloves Garlic
• 1 leaf Bay leaf
• 3 berries Allspice berries
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh dill
• 1/2 cup Vegan Sour Cream

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

Instructions

1. 1Peel the about 450 g of beets. Cut the about 450 g of beets into 2.54 cm cubes. Peel the 1 medium onion and chop it into medium pieces. Peel the 1 medium carrot and cut it into 1.27 cm thick rounds. Wash the 1 stalk of celery stalk and cut it into 1.27 cm thick pieces. Peel the 2 cloves of garlic and mince them finely.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the prepared about 450 g of beets, the prepared 1 medium onion, the prepared 1 medium carrot, the prepared 1 stalk of celery stalk, the minced 2 cloves of garlic, the 1 bay leaf, and the 3 berries of allspice berries.
3. 3Place the large heavy-bottomed pot over high heat. Bring the mixture to a rolling boil, which should take about 5-10 minutes. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the 2.54 cm cubes of beets are easily pierced with a fork.
4. 4Carefully remove and discard the 1 bay leaf and the 3 berries of allspice berries from the pot. You can use a slotted spoon for this.
5. 5Stir in the 2 tablespoons of lemon juice, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper until fully combined.
6. 6Ladle the hot soup into bowls. Garnish each serving with 1 tablespoon of fresh dill and a dollop of 1/8 cup vegan sour cream, if desired.

Substitutions

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