Method
Prepare the vegetables
Peel 700 g of beets, 400 g of yellow potatoes, 150 g of carrots, 150 g of celery root, 150 g of yellow onion, and 12 g of garlic cloves. Coarsely grate 700 g of beets. Cut 400 g of yellow potatoes, 150 g of carrots, and 150 g of celery root into small, even pieces, chop 150 g of yellow onion, and mince 12 g of garlic cloves so the vegetables cook at a similar pace.
Build the aromatic base
Warm 15 ml of olive oil in a large heavy pot over medium heat. Add 150 g of yellow onion, 150 g of carrots, and 150 g of celery root and cook for 7 to 9 minutes, stirring often, until the onion is translucent and the vegetables begin to soften without browning. Stir in 12 g of garlic cloves, 2 bay leaves, 6 whole allspice berries, 2 g of dried marjoram, and 1 g of black pepper and cook for 30 seconds, just until fragrant.
00:07:0000:00:30Simmer the beets and potatoes
Add 700 g of beets, 400 g of yellow potatoes, 1.8 L of water, and 7 g of fine sea salt. Raise the heat and bring the pot just to a boil, then reduce to a gentle simmer and partially cover. Cook for 25 to 30 minutes, stirring occasionally, until the potatoes crush easily against the side of the pot and the beets are fully tender. Begin checking at 25 minutes.
00:25:00Balance the sweet-sour flavor
Remove 2 bay leaves and 6 whole allspice berries. Stir in 45 ml of apple cider vinegar and 8 g of granulated sugar over low heat. Taste the broth: it should be earthy first, then gently sweet and clearly tangy. Adjust with a little more salt only if the root vegetables still taste muted.
Temper the sour cream and finish
Place 120 g of sour cream in a heatproof bowl and whisk in one ladle of hot soup, followed by a second ladle, until smooth and warm. Stir the mixture back into the pot over low heat; do not let the soup boil. Chop 15 g of fresh dill, stir half into the soup, and scatter the rest over the bowls before serving.
Smart Substitutions
- No celery root? Use the same weight of parsnip for a sweeter, slightly softer root-vegetable note.
- No sour cream? Use plain unsweetened cultured plant cream, or leave the soup uncreamed for a sharper beet flavor.
- No cider vinegar? Use distilled white vinegar for a cleaner tang or fresh lemon juice for a softer finish.
- No fresh dill? Use flat-leaf parsley; the soup will be less traditional but still fresh and herbal.
Tips and Variations
- Wear kitchen gloves or hold the beets with a folded paper towel to limit staining while grating.
- Use the coarse side of a box grater so the beets soften into the broth without disappearing completely.
- Add the vinegar near the end and taste before adding more; beet sweetness varies from batch to batch.
What Went Wrong?
- Soup tastes too sweet Add a small splash of vinegar and a pinch of salt, then taste again after 30 seconds.
- Sour cream looks grainy Take the pot off the heat and whisk gently. Next time, warm the sour cream gradually with more hot soup before adding it to the pot.
- Vegetables are still firm Continue simmering gently in 5-minute intervals until a potato piece crushes easily against the pot.
- Soup tastes flat Check the salt first, then add a little vinegar. The beet flavor becomes clearer when savory and sour notes are in balance.
Nutrition Estimate
- Fiber: 7 g per serving
- Sodium: 610 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
