This is a hearty and refreshing soup that can be served cold—great for warm summer nights—or hot with crusty bread on a cozy winter night. This recipe makes a plentiful supply for several meals or for guests.
Ingredients
- 1 pound fresh red beets, scrubbed
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 tablespoons of extra-virgin olive oil
- 5 cups beef broth
- 1 28-ounce can of tomatoes, drained and diced
- 2 carrots, peeled and diced
- 2 cups cabbage, shredded (1 cup red, 1 cup green)
- 1 tablespoon tomato paste
- 2 teaspoons lemon juice
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Optional: sour cream and fresh chopped chives or dill
Preparation
Roast beets at 400° for 50-60 minutes. Cool. Peel and dice. Sauté onion, celery and garlic in olive oil until tender.
Add beef broth and tomatoes. Bring to boil. Add beets, carrots, cabbage, tomato paste, lemon juice and red wine vinegar. Simmer until vegetables are tender.
Blend smooth with immersion mixer. Taste and adjust seasonings.
Top with sour cream and chopped chives or dill if desired.
About this recipe
Maplewood at Mayflower Place 579 Buck Island Road, West Yarmouth
Mill Hill Residence 164 MA-28, West Yarmouth
Maplewood at Brewster 820 Harwich Road, Brewster
