Barszcz (Polish Beet Soup)

Ingredients

Fresh dill

2 tablespoons, chopped (for garnish)

Sour cream

1/2 cup (for serving)

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Bay leaf

1

Sugar

1 teaspoon

Apple cider vinegar

2 tablespoons

Vegetable broth

6 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Beets

4 medium, peeled and grated

Instructions

1. In a large pot, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
2. Add the grated beets to the pot and cook for an additional 5 minutes, stirring occasionally to ensure they soften.
3. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, allowing the flavors to meld.
4. Stir in the apple cider vinegar, sugar, salt, and black pepper. Continue to simmer for an additional 10 minutes to incorporate the seasoning.
5. Remove the bay leaf from the soup and taste; adjust seasoning if necessary.
6. Serve hot, garnished with a generous dollop of sour cream and a sprinkle of fresh dill for a burst of flavor and freshness.