Prepare the ingredients: Peel the beetroots and chop them into large cubes. Peel the potato and dice it. Wear gloves, as beetroot color stains.
Sauté the onion: Heat 3 tablespoons of extra virgin olive oil in a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another 1 minute.
Add the vegetables: Add the beetroot and potato to the pot and sauté for 2-3 minutes.
Cook: Add 6 cups of water or vegetable broth. Once it comes to a boil, reduce the heat to low and cook for 25-30 minutes until the beetroot and potato are tender.
Blend: Add 2 tablespoons of lemon juice. Blend with an immersion blender until smooth. Add salt.
Serve: Pour into bowls. Drizzle the remaining olive oil on top. Serve with strained yogurt and dill.
Cooking time varies depending on the beetroot; larger beetroots take longer. It’s ready when a knife easily penetrates it. When serving with yogurt, take a little soup and mix it with the yogurt, then add it to the soup in the bowl; this prevents the yogurt from curdling.
