Slow-Simmered Beet and Potato Soup

Name: Slow-Simmered Beet and Potato Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 medium, peeled and diced into 1/2-inch cubes beets; 2 medium, peeled and diced into 1/2-inch cubes potatoes; 1 large, finely chopped onion; 3, diced into 1/2-inch cubes carrots; 3 cloves, minced garlic; 4 cups vegetable broth; 1 bay leaf; 1 teaspoon dried dill; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons sour cream; 2 tablespoons fresh dill

Earthy beets and potatoes simmered with fresh herbs for a deeply comforting winter soup.

Cuisine: Russian

Category: Soups

Prep: 20 minutes. Cook: 60 minutes.

Serves 4.

Ingredients

2 medium, peeled and diced into 1/2-inch cubes beets
2 medium, peeled and diced into 1/2-inch cubes potatoes
1 large, finely chopped onion
3, diced into 1/2-inch cubes carrots
3 cloves, minced garlic
4 cups vegetable broth
1 bay leaf
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
2 tablespoons fresh dill

Instructions

Step 1: In a large pot, combine 2 medium peeled and diced beets, 2 medium peeled and diced potatoes, 1 large finely chopped onion, 3 diced carrots, and 3 minced garlic cloves. Add 4 cups vegetable broth, 1 bay leaf, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat and cook for 45 minutes, stirring occasionally, until vegetables are very tender.
Step 2: Remove the bay leaf and use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender (carefully with hot liquid).
Step 3: Stir in 2 tablespoons sour cream and 2 tablespoons fresh dill just before serving, adjusting salt and pepper to taste.