Step 1

Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.

Step 2

Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.

Step 3

Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.

Step 4

Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.

Step 5

Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.

Step 6

To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley.