[https://natashaskitchen.com/classic-russian-borscht-recipe/](https://natashaskitchen.com/classic-russian-borscht-recipe/)

- 3 medium beets, peeled and grated

- 4 Tbsp olive oil, divided

- 8 cups chicken broth

- 3 medium yukon gold potatoes, peeled and sliced into bite-sized pieces

- 2 carrots, peeled and thinly sliced

- 2 celery ribs, trimmed and finely chopped

- 1 small red bell pepper, finely chopped, optional

- 1 medium onion, finely chopped

- 4 tbsp ketchup or 3 Tbsp tomato sauce

- 1 can white cannelini beans with their juice

- 2 bay leaves

- 2-3 Tbsp white vinegar, or to taste

- 1 tsp sea salt, or to taste

- 1/4 tsp black pepper, freshly ground

- 1 large garlic clove, pressed

- 3 Tbsp chopped dill

- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.

- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.