Beet Soup
I need to charge my camera battery, so all I could do was take a picture of the final product with my laptop’s Photo Booth. Beet soup served with sour cream and parsley:
The beets are from the super nice guy at the Farmers’ Market. I was surprised this actually turned out really good! I’m even bold enough to say that someone who doesn’t like beets very much would probably still like this. I took advice from the internet but improvised somewhat. Here is the resulting recipe, which makes a lot:
Ingredients:
- butter to coat the pan
- 2 medium onions
- 2-3 cloves of garlic
- 2 pounds beets
- 4 carrots
- 4 potatoes
- 14 oz canned diced tomatoes
- 4 cups chicken stock (one container), plus an additional ~3 cups water
- salt, pepper, cayenne pepper
- 3 TB apple cider vinegar
- sour cream
- chopped parsley
Directions:
Peel and chop the vegetables (onions, beets, carrots, potatoes), and mince the garlic. It takes a long time, so make someone help you! Promise them delicious beet soup!
Saute the onion and garlic in butter for a few minutes. Add the carrots, potatoes, and beets. Pour in 4 cups of chicken stock and 2 cup of water (you could use all stock, but I didn’t have enough), as well as the tomatoes and the spices, and bring it to a boil. Put the top on almost all the way, and lower the heat to simmer, until the vegetables are soft enough to easily slide a fork through.
Puree everything in a blender. Add more water if it’s too thick for you. Then mix in 3 TB apple cider vinegar. Adjust the salt and spiciness if you need to. Serve with as much sour cream as you want, and just a little bit of chopped parsley.
