Polish Barszcz Czerwony with Beets and Garlic for a Rich Flavor

1. 1

   In a large pot, heat olive oil over medium heat and sauté chopped onion for about 5 minutes until translucent.

2. 2

   Add minced garlic and diced beets to the pot and cook for another 5 minutes, stirring occasionally.

3. 3

   Pour in the vegetable broth, then add dill, salt, and pepper. Bring the mixture to a boil.

4. 4

   Reduce heat and let it simmer for 20 minutes, or until the beets are tender.

5. 5

   Stir in the lemon juice for added brightness, then blend the soup if a smoother texture is desired.

6. 6

   Serve hot, garnished with fresh herbs or sour cream, if preferred.

Per serving