Ingredients:
1 quart chicken, beef and vegetable stock
2 medium beets peeled and chunked or grated.
1 medium onion chopped 1/2 inch dice
2 teaspoons caraway seeds
1 teaspoon
salt
1 teaspoon pepper Optional:
1 /2 cup Sour cream
more to top
dill weed
all spice or cinnamon
Lemon slices or wedges
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6 Quart Cast Iron Enamel Covered Dutch Oven
with Self-Basting Lid (Teal)
Zelancio Cookware
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I shredded the beet using my Mandoline. You can also chop it or use a grater. |
I love the texture of the shreds and it is fast for me to do this. |
Simmer the onions, beets, caraway, salt and pepper in the chicken stock for about 40 minutes until the beets are nice and tender. |
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Let the soup cool and then I blend the soup till it is nicely pureed. If you want to you can add the sour cream or not.
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For a chilled soup you can serve it in a wine or cocktail glass, top with sour cream, fresh dill,
a sprinkle of allspice or cinnamon, chopped dill weed and a fresh lemon wedge.
This is a very low calorie appetizer and smooth on the throat.
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You can serve the soup warm also with some nice rye bread and butter.
( I should have put a knife on the table to spread the butter! )
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Another way to serve this soup is to blend it with 1/ 2 cup sour cream.
If you want you can add a dollop on top too.
This style is my favorite!
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