Beet Soup with Dill
Beets are packed with vitamins like vitamin C and B6, minerals like folate, protein and fiber.
If you don't like beets, you can replace them with the same amount of carrots.
Peel and finely dice the onion, carrot, celery root, and the beet. Heat the butter in a pan, add the vegetables, and sauté briefly. Add the bay leaf and the broth. Add the vinegar, and season to taste with salt, pepper, and caraway seed. Cover, and simmer for 25 minutes, until soft.
Remove the bay leaf from the soup, then puree completely (pass through a fine strainer if you'd like). If the soup is too thin, simmer until thickened. If the soup is too thick, thin with a little broth. Remove from the heat, add the dill, and mix until combined. Season to taste with salt and pepper. Place soup into bowls, drizzle with the sour cream in a spiral patter, and serve sprinkled with pepper.