Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds, until fragrant.

Pour in the bone broth and add the potatoes, salt, pepper, dried dill, and caraway seeds, if using. Bring to a boil, then reduce the heat and simmer for about 8 minutes.

Stir in the frozen beets and purple cabbage. Return the soup to a simmer and cook for 18–22 minutes, or until the potatoes and beets are tender and the cabbage has softened.

Place the BareOrganics Beet Root Powder in a small bowl. Ladle in about ¼ cup of hot broth and whisk until smooth. Stir the mixture into the soup. Adding the powder toward the end helps preserve its vibrant color and prevents clumping.

Stir in the apple cider vinegar, lemon juice, and maple syrup. Simmer for 2–3 minutes. Taste and adjust the salt, vinegar, or maple syrup as needed. The soup should have a delicious balance of earthy, sweet, and tangy flavors.

Stir in the chopped fresh dill. Ladle the borscht into bowls and top with sour cream or yogurt and fresh dill. Serve with lemon wedges.