Beautiful Beet Soup

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Darya Andrievskaya/shutterstock
The Editors
Preparation Method
Fred Race, Strongsville, Ohio
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Our beet soup is delicious, healthy, hearty, and beautiful. The natural sweetness of the beets and carrots balance the acidity of the cider vinegar, and the potato makes it more filling. Garnish with a dollop of sour cream or a sprig of herbs.

8 medium beets
2 turnips, peeled
1 potato
2 carrots
2 cups shredded cabbage
2 cups chopped onion
2 tablespoons margarine or butter
1 teaspoon caraway seeds
2 to 3 quarts stock or water
1 teaspoon dried dill, or 2 tablespoons fresh
1/2 cup cider vinegar
1 tablespoon honey
1 cup tomato puree
1/2 cup orange juice
1/4 teaspoon paprika
salt, to taste
sour cream and/or fresh herbs, for garnish

Scrub the beets, trim the ends, and grate. Chop or slice the turnips, potato, and carrots. Beets can be messy to prepare, so grate them last (and don’t wear white!). In a large stockpot, saute the onion in margarine or butter for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients. If you use fresh dill, add it at the end. Cover and simmer for 40 to 45 minutes, testing occasionally for doneness. Once cooked, you can puree this soup in a blender or food processor for a more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of herbs.

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