Beet and Potato Borscht with Dill

Beet and Potato Borscht with Dill is a classic Eastern European soup that is both hearty and healthy. This dish is perfect for cold winter days and is packed with nutrients that will keep you feeling full and satisfied.

To make this delicious soup, you will need the following ingredients per serving:

- 1 medium-sized beet, peeled and chopped
- 1 medium-sized potato, peeled and chopped
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the chopped beet and potato and stir to combine. Pour in the vegetable broth and apple cider vinegar and bring to a boil. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
Once the soup is blended, return it to the pot and stir in the chopped dill. Season with salt and pepper to taste. Serve hot with a dollop of sour cream or Greek yogurt, if desired.
This Beet and Potato Borscht with Dill is a perfect combination of sweet and savory flavors. The vibrant red color of the soup is visually appealing and the aroma of the dill adds a fresh and herbaceous note. This dish is vegetarian, gluten-free, and dairy-free, making it a great option for those with dietary restrictions.
Type: Soup
Ingredients: Beet, Potato, Dill