Preheat the oven to 200°C / 400°F.

Wash the beets thoroughly but don't peel them.

Wrap each beet individually in aluminum foil and place them on a baking sheet.

Roast for approximately 1 hour, or until they're tender when pierced with a knife. The exact cooking time will depend on the size of your beets.

Remove from the oven and allow them to cool until they're comfortable to handle.

Unwrap, peel, and grate the roasted beets using the coarse side of a box grater. Set aside.

Peel the carrots and parsley roots and grate them using the coarse side of a box grater.

Finely dice the onion and chop the garlic.

Peel the potatoes and cut them into bite-sized cubes.

Heat the olive oil in a large soup pot over medium heat.

Add the onion and cook for about 2 minutes, until it begins to soften.

Add the garlic and cook for another 2 minutes, stirring frequently.

Add the grated carrots, parsley roots, and marjoram.

Cook for about 5 minutes, stirring occasionally.

Pour in 2 liters (about 8 1/2 cups) of water and add 2 teaspoons salt.

Cover the pot and bring to a boil.

Reduce the heat and simmer for about 10 minutes, until the vegetables begin to soften.

Add the diced potatoes to the pot.

Continue simmering for another 10 minutes, or until the potatoes are almost tender.

Stir in the grated roasted beets and apple cider vinegar.

Simmer for another 10 minutes.

Because the beets are already cooked, they don't need a long cooking time here—we're simply allowing their flavor to combine with the rest of the soup.

Drain and rinse the kidney beans and add them to the soup.

Cook for another 5 minutes, just until the beans are heated through.

Taste and add more salt if needed.

Finally, stir in plenty of chopped fresh dill.

Ladle the soup into bowls and serve with a spoonful of sour cream and extra fresh dill.