In a large pot heat the oil, add the onion, garlic, celery, bay leaf and allspice berries and cook over a medium heat for 3 minutes stirring often.
Add the raw quartered beets, ½ vegetable stock, cover and bring to the boil. Lower the heat to a gentle simmer and cook for 15 minutes. In the meantime, peel and cube the potatoes.
Carefully take the beetroot pieces out of the soup and set aside to cool a little.
To the pot add the potatoes and beans, cover, bring to the boil again and simmer for 10 minutes.
In the meantime coarsely grate the beetroot and put it back into the soup along with the grated pickled beets (plus the brine), remaining stock, dill, vinegar and soy sauce, cover and bring to the boil again. Lower the heat to a gentle simmer and continue cooking for 10 more minutes or until the potatoes are tender. Remove from the heat, adjust the seasoning and serve.
Preparation: I recommend using rubber gloves when handling the beetroot or you'll end up having red hands for a couple of days!
This soup cooks in stages so you can prepare the ingredients according to when you need to add them (this will save you time).
Seasoning: Make this soup as sharp, tangy and sweet as you like by adjusting the amounts of vinegar, soy sauce and seasoning according to your preference.
Serving suggestions: Enjoy with a slice of rye or pumpernickel bread, with a dollop of sour cream (this will add more tanginess to the soup) or simply on its own.
You may not need to use any salt in this recipe (the vegetable stock and soy sauce should provide enough salt) but be generous with the pepper.
Storing: This soup tastes even better the next day. Keep refrigerated for up to 4 days.