Ingredients

The following ingredients have 6 Servings
  • 4 cups low or no-sodium vegetable or chicken broth
  • 2 Tbsp. neutral oil (like vegetable or grape seed)
  • 1 medium potato
  • 1 cup carrot matchsticks
  • 1 small onion
  • ½ tsp. salt
  • ¼ tsp. coarse black pepper
  • 1 cup frozen green peas
  • 1 cup frozen cut green beans
  • 2 big handfuls of fresh dill
  • 2 (15 oz.) cans “original cut” beets
  • 2 tsp. white vinegar
  • 6 Tbsp. whipping cream or sour cream to serve

Instruction

  • Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium heat.
  • Chop the potato into a small (¼ inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
  • Roughly chop the carrot matchsticks. Add them to the pot. Stir and cover.
  • Chop the onion. Add it to the pot. Stir and cover.
  • When the broth is done heating, add it to the pot along with the salt and pepper.
  • Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
  • While the broth is simmering in the pot, put the frozen peas and beans in the microwave-safe bowl and heat until defrosted and warm, about 2 minutes.
  • While the peas and beans heat, chop the dill. Add half of it to the pot of soup. Put the rest aside for now.
  • Put a colander over a bowl and pour in the cans of beets. You need the liquid so do not discard it.
  • Put the drained beets into a food processor and process until they’re in small pieces.
  • When the potatoes in the pot are tender add the vinegar, the beets, and the beet liquid and the heated peas and beans. Heat on high until simmering.
  • Stir in the remaining dill. Taste and add more vinegar and black pepper as needed.
  • Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.