Sunday, January 23, 2011


3-4 large fresh beets, greens removed (do not remove tail and top cluster of stems)
1-2 Tbsp. vegetable oil (for rubbing beets)
3-4 Tbsp butter
2 large chopped onions
4-5 cloves garlic, pressed
2 medium carrots, peeled and diced
1 parsnip, peeled and sliced very thin
1 16oz jar tomatoes with juice, buzzed to chunky puree in food processor
4 cups stock, beef, chicken, or vegetable
1 lb. roast beef, baked and shredded (may also use skinless baked chicken, shredded)
2 Tbsp honey
1/2 cup fresh dill
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 head of cabbage, sliced into think ribbons
6 boiled red potatoes, skin on
sour cream
fresh dill springs


Preheat oven to 350 degrees
Scrub beets
Rub each beet with vegetable oil and wrap each individually in foil
Bake beets for one hour on flat sheet
Poke each beet for tenderness
Allow beets to cool

In heavy soup pot, melt butter
Sautee onions
Add garlic, carrots, and parsnips
Lower heat and simmer until vegetables are limp (5-7 minutes)
Add tomatoes with the juice
Add stock
Ad roast beef/chicken
Add honey, fresh and dried herbs, and salt
Bring to a boil
Lower heat and simmer for 40 minutes, covered

Rinse beets in cold water, remove skins, dice, and add beets to soup pot
Add cabbage
Simmer for 15-20 minutes, covered

Serve very hot with 1-2 red potatoes placed into each bowl topped with a dollop of sour cream and fresh dill sprigs for garnish, serve with large pieces of buttered dark rye bread toasted.

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