A comforting and flavorful beet soup with a touch of bacon, perfect for chilly evenings.
Cook the bacon in a Dutch oven over medium heat until crispy, then remove and set aside.
Save the bacon fat for added flavor in the soup.
Add chopped onion, diced potatoes, and sliced carrots to the Dutch oven and sauté in the bacon fat for 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Pour in the water and bring to a boil.
Use hot water to speed up the boiling process.
Add shredded beets, salt, and pepper, then reduce the heat to medium and simmer for 20 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Stir in the vinegar and continue cooking until the vegetables are tender, about 30 minutes.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with sour cream and crumbled bacon.
Add a sprinkle of fresh herbs like dill or parsley for extra flavor.
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