Beetroot Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 ½ cups peeled, thinly sliced potatoes
- 1 cup peeled, thinly sliced Beets
- 4 cups vegetable stock (or water)
- 2 Tbsps butter
- 1 large onion (peeled and chopped)
- 1 tsp Caraway
- 2 tsps salt
- 1 stalk Celery (rinsed and chopped)
- 1 large carrot (peeled and sliced)
- 3 cups shredded, red Cabbage
- freshly ground Black pepper (to taste)
- 1 tsp fresh Dill
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 cup tomato puree
Preparation
Kitchen utensils
1 Measuring cups, 1 Pot mit Deckel, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Bowl, 1 Melon baller, 1 Wooden spoon, 1 Teaspoon, 1 Tablespoon, 1 flache Casserole dish (ca. 3 l Inhalt), 1 deep bowl, 1 Immersion blender
Preparation steps
1.
Place sliced potatoes and beets in a medium saucepan set over high heat; cover with stock, and boil until vegetables are fork tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
2.
Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent, about 7 to 10 minutes. Stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3.
Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in apple cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes.
4.
Ladle into serving bowls. Serve hot or cold.
