Healthy and Yummy Red Beet Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup has been traditionally cooked in Poland during summer months and served at room temperature. But it can be warmed up slowly and served hot. Smacznego (bon appetit in Polish)! Ingredients:
1 lb fresh beets (with chard chopped) |
3 medium carrots (chopped) |
16 cups chicken stock (homemade or store bought) |
4 tbsp lemon juice |
8 tbsp sugar |
4 g fresh dill (1 bunch, or 2 tbsp dry) |
2 cups low fat buttermilk |
2 tbsp whole wheat flour |
Directions:
1. Peel and chop beets well along with the stems (chard leaves that come with the bunch of beets). Put beets, chard and chopped carrots in a large pot (more than a gallon size) with lemon juice and sugar and cover with water (lemon will preserve the color of the beets and accentuate their flavor). Cook veggies in water with lemon juice and sugar on medium heat until tender (about 10-15 minutes). Add chicken stock and cook 5-10 more minutes. In a separate cup mix buttermilk with flour (so there are no clumps). Increase heat and begin to add the mixture to the soup constantly stirring. once the soup boils turn it off and add chopped fresh dill (or 2 tbsp dry). Serve either cool or hot with hard boiled eggs (or cooked butter beans), chopped fresh cucumbers and chopped radishes.
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