Who knew you loved Beet Soup!?
Why I Love This Recipe
A friend’s mom makes this (Polish heritage) and I had never imagined I liked beet soup until I tasted this stuff. Of course I have made a few alterations but it’s basically the same. It’s sooo filling and comforting and easy and delicious.
Chop all the root veggies into bite size (1”) chunks after cleaning well. I peel the beets but not the others. I also wear gloves when working with beets just because I don’t want pink hands at dinner.
Ingredients You'll Need
2 large beets
2-3 carrots
2-3 medium-large potatoes
beet greens if you can get them, kale or chard if you can’t
1-2 T olive oil
1 medium onion
2-3 cloves garlic, minced
1 adobo chili with a bit of the sauce, mashed up
1 T flour
3 c chicken stock
salt and pepper
fresh dill
yogurt for serving
Directions
In a stockpot saute the onions in the oil until translucent but not browning. Add the garlic, pepper, chili and some chopped dill.
Stir in the flour after a minute or so.
Add the beets and chicken stock. Bring to a boil, then down to a simmer for 10 minutes.
Add the rest of the veggies and water to cover. Simmer until tender.
The longer you simmer, the better the flavor. Salt to taste. I add the greens just 10 minutes before serving because I don’t like them too mushy.
Serve with a dollop of yogurt, a sprinkling of dill and warm, crusty bread.
