As some of you know, I have Polish roots. I grew up eating a lot of traditional dishes and beetroot soup is definitely among my favorites. Whenever I make it, it takes me back to warm childhood memories!

There are many ways to make beetroot soup. This one is loaded with veggies and beans which makes it a great high fiber dinner option! Beets are also a true superfood. They are high in plant-based iron and antioxidants!

Ingredients

• 1 tsp butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 carrot, shredded
• 2 celery stalks, finely chopped
• 2 medium beets, one shredded and one chopped into cubes
• 1 small starchy potato, peeled and cubed
• 3 cups of vegetable stock
• ¼ of a small cabbage, cut into fine strips (about 1.5 cups)
• 1-2 cups of beet green (optional)
• 1 can of cannelloni beans
• 1-2 cups of water (as needed)
• 2 bay leaves
• 1 tsp of freshly ground black pepper (or more)
• Salt to taste
• 4 tsp of tomato paste
• Juice of 1 lemon
• Optional: dill and sour cream for serving

Directions

1. in a large pot, melt the butter. Add onion, then garlic and cook for about 30 seconds. Add shredded carrot and celery. Cook for 3-4 minutes and keep stirring frequently
2. Add the beets and potato. Cook for 2 minutes, then add vegetable stock. and bay leaves
3. When the soup is cooking, lover the heat. Add cabbage, beet greens, beans and more water as needed. Season with salt and pepper and let cook covered for 20 minutes.
4. To finish, add tomato paste and lemon juice. Add pepper and salt as needed and serve with dill and sour cream or as is.