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Beet Soup, German

Source of Recipe

ND state university libraries


List of Ingredients

Beet Soup, German

3 tbsp. butter
3 cloves minced garlic
1 c. chopped onion
6 c. beef stock
6 c. chicken stock
1 1/2 tsp. dry dill
2 1/4 lb. beets, peeled and chopped
1 c. chopped celery
1 c. chopped carrots
salt
pepper
3 tbsp. red wine vinegar
5 tbsp. sugar
sour cream
fresh dill sprigs

Melt butter in heavy large saucepan over medium heat.
Add garlic and saute 30 seconds. Add onion and cook until translucent, stirring occasionally,about 8 minutes.
Add both stocks and dill and bring to a boil.
Add beets, celery and carrots and cook until vegetables are tender, stirring occasionally, about 25 minutes.
Season soup with salt and pepper.
Add vinegar and sugar. Taste and add more vinegar or sugar as desired.
Ladle into bowls. Top with a dollop of sour cream and garnish with dill.
Makes 12 servings.


Recipe