A vibrant and comforting vegetarian beet soup, perfect for any day of the week.
Peel and chop the beets into quarters.
Wear gloves to prevent beet juice from staining your hands.
Peel and dice the potatoes and onion.
Cut the vegetables into uniform pieces for even cooking.
Add the beets, potatoes, onion, vegetable broth, and tomato paste to the slow cooker.
Stir the mixture to ensure the tomato paste is evenly distributed.
Cook on high for 4 hours or low for 8 hours until the vegetables are tender.
Check the vegetables for doneness by piercing them with a fork.
Blend the soup in batches until smooth, then return to the slow cooker.
Allow the soup to cool slightly before blending to avoid splatters.
Add the chopped cabbage to the soup and cook on high for 30 minutes.
Stir occasionally to ensure even cooking.
Stir in the dill, vinegar, and lemon juice, and season with salt to taste.
Taste and adjust the seasoning as needed.
Serve the soup with a dollop of sour cream and a lemon wedge.
Sprinkle extra dill on top for a fresh touch.
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