Ingredients

• 750 g Beetroots
• 250 g Cherries (fresh or frozen, pitted)
• 1 L Vegetable broth
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 medium Carrot
• 1 Celery stalk
• 2 tbsp Apple cider vinegar
• 1 tsp Sugar (or honey)
• 1/4 cup Fresh dill
• 1/4 cup Fresh parsley
• for serving Sour cream (or Greek yogurt)
• 2 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté for 5-7 minutes until tender.

2. 2

   Add garlic and diced beetroots, and cook for an additional 3 minutes, stirring.

3. 3

   Pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until beetroots are tender.

4. 4

   Add the cherries (fresh or frozen) and simmer for 5 more minutes.

5. 5

   Using an immersion blender (or by transferring part of the soup to a regular blender), blend the soup until desired consistency is reached (smooth or with some chunks).

6. 6

   Stir in apple cider vinegar and sugar. Season with salt and pepper to taste.

7. 7

   Serve hot, generously garnished with fresh dill, fresh parsley, and a dollop of sour cream or Greek yogurt.