Vegetable Soup with Tomato and Vinegar

Method

1. Heat oil in a large pot and sauté onion and garlic until fragrant.
2. Add diced beets and carrots, cook for 5 minutes.
3. Stir in chopped tomatoes and cook until softened.
4. Add vegetable broth, bring to a boil, then reduce heat and simmer for 1 hour.
5. Season with salt and pepper, add vinegar if desired.
6. Serve hot with a dollop of sour cream.