2 c. beets, peeled and coarsely chopped
1 1/2 qts. water or stock
1 garlic clove, crushed or minced
1 medium onion or 2 leeks, coarsely chopped
2 carrots, coarsely chopped
2 c. potatoes, coarsely chopped
3 Tbsp. olive oil
1/2 red cabbage, shredded (I find this to be optional)
2 Tbsp. tomato puree
2 tsp. lemon juice
1 bay leaf
1 tsp. salt
black pepper
sour cream, grated cucumber (optional), parsley
In a large covered pot, simmer beets for 20 minutes in the water or stock. Meanwhile, saute garlic, onions, carrots, and potatoes in olive oil until onion is tender. Add onion mixture to the beets, along with the remaining ingredients except the parsley. Simmer the soup for an additional hour. Serve hot or cold, garnished with a dollop of sour cream, cucumber, and parsley.
Serves 8
Fun fact: Did you know you can eat beet leaves just like spinach?