ingredients

directions

  1. peel the potatoes and then boil them until soft. mash them and add in the butter, milk, salt & pepper, and a splash of heavy cream.
  2. dice 1/2 of the onion and slice the other half then set aside separated.
  3. cook the bacon until crunchy (and a little bit burnt) and set this aside. pour the bacon fat into a separate bowl (I put tinfoil in the bowl and pour the fat into that — this way, when the fat hardens in the following hours, I can remove the foil easily and throw it all out).
  4. now, cook the onions with a teaspoon of brown sugar in the leftover grease on the saucepan until caramelized. set aside in a separate bowl.
  5. take the other half of the onion and cook until translucent in a big pot.
  6. next, grate the beets finely and add them into the large pot with the chicken broth. bring it to a boil, then reduce heat to a simmer. add the apple cider vinegar and lemon juice then let it sit for 10 minutes.
  7. temper the heavy cream and sour cream into the broth and add the sugar, dill, salt and pepper. let it sit for another 10 minutes.
  8. serve soup individually with a small pool of mashed potatoes in the center/top. top that the bacon and caramelized onions and some extra freshly chopped dill. I like to add a bit more heavy cream to each serving, striping it on the soup (it just makes it look fancier).