This beet soup is a staple in Russia. With its beautiful color, texture, and earthy aroma, I love this soup as it delights my senses of sight, smell, and touch as well as taste.
2 lb beets, peeled and quartered
1 lb potatoes, peeled and quartered
2 medium onions, peeled and cut in eighths
2 large carrots cut into large chunks
1 can tomatoes
1/2 head cabbage, sliced
10 cups water
1 medium lemon (juice of) (approx 2 fluid ounces)
1 tablespoon dill weed
salt and pepper to taste
Put all ingredients in a large stock pot; cook over medium heat until beets and potatoes are very tender (40 minutes). Add more water if necessary to keep vegetables well covered and floating.
Puree the soup with a food processor. Serve hot, with yogurt or sour cream if desired. I recommend 2% Greek strained yogurt.
~~ Roast the vegetables in a 400 degree oven until fork tender, instead of boiling them. Then puree them with vegetable or fat free chicken stock.
~~ Boil the beets first to be able to easily slide the skins off.
~~ The mix of vegetables can be flexible. I always use beets, cabbage and one potato. I sometimes omit the onion and tomatoes. Of course, use any veggie in your freezer or bin that is only “fit for soup.”
This should yield about 12 cups. Each serving is one cup.
Nutrition (per serving): 98.9 calories; 2% calories from fat; 0.3g total fat; 0.0mg cholesterol; 125.0mg sodium; 708.5mg potassium; 22.9g carbohydrates; 4.2g fiber; 6.8g sugar; 3.2g protein.