Beetroot Soup Recipe

Beetroot Soup

Ingredients:

• 6 medium beets, scrubbed clean
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Sour cream (optional, for serving)
• Chopped fresh dill (optional, for serving)

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in aluminum foil and bake for 1 hour or until tender.
2. Allow beets to cool, then peel and chop them.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
4. Add the chopped beets and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Puree the soup using an immersion blender or in batches in a regular blender until smooth.
6. Stir in red wine vinegar, and season with salt and pepper to taste.
7. Serve hot, with a dollop of sour cream and a sprinkle of fresh dill if desired.
8. Enjoy your beetroot soup!