Vegan Beetroot Soup (Barszcz)

Ingredients

• 4 medium Beets, peeled and chopped
• 1 medium Carrot, chopped
• 1 medium Onion, chopped
• 6 cups Vegetable Broth
• 2 tablespoons Apple Cider Vinegar
• 1 Bay Leaf
• 2 cloves Garlic, minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Vegan Sour Cream

Instructions

1. 1Place the 4 medium Beets, peeled and chopped, the 1 medium Carrot, chopped, and the 1 medium Onion, chopped into a large heavy-bottomed pot.
2. 2Pour in the 6 cups Vegetable Broth, add the 2 tablespoons Apple Cider Vinegar, the 1 Bay Leaf, the 2 cloves Garlic, minced, the 1 teaspoon Salt, and the 1/2 teaspoon Black Pepper.
3. 3Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the chopped beets are tender when pierced with a fork.
4. 4Carefully remove and discard the 1 Bay Leaf from the pot.
5. 5Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. You can blend it until mostly smooth or leave some chunks for texture.
6. 6Taste the soup and add more 1 teaspoon Salt or 1/2 teaspoon Black Pepper if needed.
7. 7Serve the soup hot or cold. Ladle the soup into bowls and top each serving with a dollop of the 1/2 cup Vegan Sour Cream.

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