Borscht style BEET potato and carrot soup Recipe

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Red pigment showers a hearty European style carrot and potato soup with beets.
Gentle aromatics of caraway, apple cider vinegar and honey smooth over the palate.

For a detailed post...refer to:
http://www.foodessa.com/2016/10/borscht-style-beet-potato-carrot-soup.html

Servings: 8 servings
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Ingredients

  • . > (American / Metric measures) <
  • . 1 large, sweet onion, thinly diced
  • . 2 medium carrots, thinly sliced
  • . 3 cups (3 medium) raw beets, thinly sliced sticks
  • . 5 cups (3 medium) potatoes, thinly sliced, diced
  • . 2 Tbsps. (30ml) unsalted butter
  • . 2 Tbsps. (30ml) e.v.Olive oil
  • . 1-1/2 tsps. (7.5ml) ground caraway seeds
  • . 2 tsps. (10ml) sea salt
  • . 2 Tbsps. (30ml) tomato paste
  • . 4 cups (~1 Litre) low-sodium chicken broth
  • . 2 cups (~500ml) water
  • . 1 Tbsp. (15ml) Apple cider vinegar
  • . 1 Tbsp. (15ml) mild Honey
  • . garnish: dollop of sour cream or 'Greek style' yogurt

Directions

  1. . It's important to prepare all the cut vegetables before starting. Set aside.
  2. . In a very large, deep (5 quart) saucepan, heat both the butter and oil on MED-HIGH heat.
  3. . Add in the onions and cook until translucent. Then, LOWER the heat to MEDIUM.
  4. . Add and stir in the ground caraway seed, the salt and tomato paste.
  5. . Toss in the carrots, beets and potatoes. LOWER the heat to LOW-MED. Cook and toss for about 10 minutes.
  6. . Very gradually pour in both the chicken broth and the water. Bring it back to a boil and then lower the heat to LOW-MED. Cover with the lid and cook for 20 minutes.
  7. . Afterwards, stir in both the apple cider vinegar and honey. Cover again and lower the heat to LOW. Cook for a last 30 minutes.
  8. . This soup can either be served hot or cold with an optional dollop of sour cream or yogurt.
  9. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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