Friday, October 27, 2006

Cassie's Beet Soup

Beet soup is perfect for those colder days when the air is crisp and you've been playing outside all day. It's easy to make this version. This recipe makes alto of soup so you will have left overs for the remainder of the week. If you don't want to use the bacon, you can replace it with olive oil to make a lighter version.

You'll need:

-1 large onion, diced.
-3 cloves of garlic, chopped finely
-2 pounds of beets, peeled (use rubber gloves as they stain your hands)and cubed into 2cm pieces
-1 pound of carrots, peeled and chopped coarsely but evenly
-1 large round potato, peeled and cubed
-200 gr of cabbage, coarsely chopped
-2-3 tablespoons of olive oil
-1 rib of celery, sliced
-1 can of diced tomatoes
-Stock of your choice, enough to cover vegetables. (better when it's already hot when you add it to the soup).
-Pinch rosemary, thyme, cumin
-1 bay leaf
-1 tsp dill
-salt and pepper to taste.

In a large Dutch oven, heat olive oil. Stir in onions and bring to sweat until translucent. Add in garlic and stir once. Stir in all your vegetables (except tomatoes) to cover with oil, garlic and onions. Add in your bay leaf and herbs. Cover with stock and bring to boil. Add in your tomatoes and bring back to boil. Simmer for 35 minutes.

Serve with dollop of sour cream or yogurt. This soup keeps for a week refrigerated.

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