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Ingredients
- 6 beets peeled and chopped
- 1 Tbsp oil
- 1 red onion minced. Can be substituted with yellow onion for a sweet result
- 1 stalk ribs of celery finely diced
- 1 carrot finely diced
- 1 clove garlic minced
- 3 cups vegetable broth
- 2 Tbsp apple cider vinegar
- 1 Tbsp fresh dill
- salt & pepper to taste
Ingredients
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Instructions
- Boil the beets in 3 cups of salted water for 20 minutes or until fork-tender. Strain the beets and reserve the liquid. Let the beets cool and then cut them into chunks.
- In the same pot, heat oil and saute red onion, celery, carrot and garlic until tender, about 6-8 minutes.
- Add the beet cooking liquid, vegetable broth, and apple cider vinegar
- Simmer for about 30 minutes. Add dill and kosher salt and black pepper to taste. For a smooth soup, strain the veggies out or keep them in for a chunkier soup.
