Ingredients:

  • 3 medium beets (approx. 1 lb), peeled and coarsely grated
  • 2 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 2 cups shredded green cabbage
  • 1 large yellow onion, finely diced
  • 2 medium carrots, grated
  • 3 cloves garlic, minced
  • 2 tbsp sunflower oil
  • 6 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/2 cup fresh dill, chopped

Instructions:

  1. Heat oil in a large heavy-bottomed Dutch oven or stockpot over medium heat. Add the diced onions and grated carrots, sautéing for 8–10 minutes until softened and starting to turn golden.
  2. Stir in the tomato paste and minced garlic, cooking for 1 minute until fragrant.
  3. Add the vegetable broth, cubed potatoes, and shredded cabbage. Bring the mixture to a rolling boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
  4. Stir in the grated raw beets, apple cider vinegar, and sugar. Simmer for another 15–20 minutes until the potatoes are tender and the soup reaches a deep ruby color.
  5. Remove from heat and stir in the fresh chopped dill before serving.