Borscht style BEET potato and carrot soup Recipe
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
German | |
Servings: 8 servings |
Ingredients
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Directions
- . It's important to prepare all the cut vegetables before starting. Set aside.
- . In a very large, deep (5 quart) saucepan, heat both the butter and oil on MED-HIGH heat.
- . Add in the onions and cook until translucent. Then, LOWER the heat to MEDIUM.
- . Add and stir in the ground caraway seed, the salt and tomato paste.
- . Toss in the carrots, beets and potatoes. LOWER the heat to LOW-MED. Cook and toss for about 10 minutes.
- . 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.
- . Afterwards, stir in both the apple cider vinegar and honey. Cover again and lower the heat to LOW. Cook for a last 30 minutes.
- . This soup can either be served hot or cold with an optional dollop of sour cream or yogurt.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com