2 tablespoons extra-virgin olive oil

1 large onion (diced (about 1 1/2 cups))

2 teaspoons Kosher salt (plus more to taste)

Freshly ground black pepper (to taste)

3 garlic cloves (minced)

3 tablespoons tomato paste

1 teaspoon smoked paprika

1/2 teaspoon celery seeds

1 pound Russet or other starchy potatoes (peeled and cut into bite-sized cubes)

1 pound beets (peeled and cut into bite-sized cubes)

4 cups chicken, beef, or vegetable stock ((1 quart ))

1 tablespoon red wine vinegar

Sour cream or plain yogurt (for topping)

Chopped dill and/or parsley (for garnish)

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

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

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

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.

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

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.

Notes

If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth.