Coarsely grate the beetroot and carrots.

Slice the onion.

Peel and cut the ginger into matchsticks.

Cook the onion in olive oil in a deep saucepan until softened.

Add the ginger to the onions and stir briefly.

Add the grated beetroot and carrots and stir briefly.

Squeeze the juice of 1 large orange and 2 mandarins into the pot, leaving the mandarin shells in the soup.

Pour in 1 liter of water, ensuring it covers the vegetables.

Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 20-25 minutes.

Taste for seasoning.

Add the red wine vinegar and soy sauce.

Adjust salt and pepper as needed.

Strain the liquid for a clear broth or serve with the vegetables and ginger.