10 med beets
4 tbsp butter
1 lg onion, chopped
1/2 head savoy cabbage, chopped
1 small potato, peeled & chopped
3 cloves garlic, minced
1 cup canned italian tomato, drained, seeded & lightly smashed
2 cups buttermilk
2 cups beef stock
pepper, ground
1 cup sour cream, at room temp
Fresh dill, chopped for garnish

How to prepare

Cook the beets in boiling water until tender (about 40 minutes). Run under cold water. Peel off the skins. Chop. Set aside. Heat the butter in a lg saucepan. Cook the onion, cabbage, potato and garlic until the onion softens and the cabbage wilts (about 5 minutes). Add the beets and tomatoes. Continue to cook over moderate heat, stirring constantly, for 5 minutes. Add the stock. Add salt and pepper to taste. Bring to a boil. Reduce the heat to a simmer. Simmer for 1 hour. Puree the soup in a food processor. Return the soup to the saucepan. Bring to a boil. Remove from the heat. Whisk in the sour cream. Serve in heated bowls garnished with chopped fresh dill. Yields 6 servings.

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