Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5–6 minutes.
Cook the Beets
Add diced beets, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, or until beets are tender.
Blend the Soup
Use an immersion blender or transfer soup in batches to a blender. Blend until smooth and creamy.
Add Brightness
Stir in lemon juice or apple cider vinegar to balance the sweetness of the beets. Adjust salt and pepper as needed.
Serve
Ladle the soup into bowls and garnish with fresh dill and a spoonful of sour cream or Greek yogurt if desired.
Serving and Storage Tips
