How to make it
3 steps. Take it one step at a time.
In a large pot, sauté the diced onion and grated carrot
In a large pot, sauté the diced onion and grated carrot over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
7 minAdd the grated beets, vegetable broth, and bay leaves
Add the grated beets, vegetable broth, and bay leaves to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 30-40 minutes until the beets are tender.
40 minStir in the apple cider vinegar and sugar
Stir in the apple cider vinegar and sugar. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld, ensuring it does not reach a hard boil to preserve the color.
5 min
A little kitchen wisdom
For a deeper ruby color, do not boil the soup vigorously after adding the vinegar or lemon juice. If you prefer a clear soup (consommé style), strain the broth through a fine-mesh sieve before serving.
