Beet Soup With Caraway
This beet soup is silky and earthy, enriched with carrots, leeks, dill, and fragrant caraway, then crowned with sour cream and a sprinkle of dehydrated sauerkraut for a touch of brightness.
Ingredients
- One pound of fresh beets
- A small bunch of fresh dill
- 1 cup sour cream
- 2 leeks white and light green part, chopped
- 2 tbsp canola oil
- 1 tbsp caraway seeds
- 2 cups vegetable stock
- Dehydrated sauerkraut powder
Instructions
- Roast one pound of beets in a roasting pan at 375 degrees until tender. Peel and chop. Set aside.
- Blend chopped dill with sour cream. Refrigerate.
- Heat oil in a pot over medium heat. Add caraway seeds, stir until they start popping. Add leeks. Stir. Add a cup of water to keep the seeds from burning. Cook until the leeks are soft. Add beets and vegetable stock. Cook 15-20 minutes to let flavors meld.
- Put the soup in a blender. Blend until smooth.
- Pour into bowls.
- Top with dilled sour cream and dehydrated sauerkraut powder.
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