Monday, February 16, 2015


(Beet and Red Cabbage Soup)
Serves 4 to 6

                                                                             Prep Time:   40 minutes
                                                                             Cook Time: 1 hour
                                                                             Total Time:  1 hour 40 minutes


3 lbs. red beets, tops remove, scrubbed thoroughly
64 ounces beef broth plus 24 ounces of water
1 large yellow onions, peeled and chopped
1 cup shredded carrots
3 cups red cabbage, shredded
3 tablespoons salt
3 tablespoons red wine vinegar, or to taste
¼ cup honey

sour cream as an accompaniment

prepare the beets:

1.  Place beets in a LARGE pot and add beef broth and cold water to cover the beets to 3 or 4 times their height.  The larger the pot the less the chance of the beet liquid boiling over and dying your clothes and stove top red.  

2.  Bring the liquid to a rolling boil and boil the beets until they are cooked (tender).  About 15-25 minutes.  

3.  When the beets are cooked remove them from the cooking liquid ( RETAIN THE COOKING LIQUID, this will become the beet broth).   Allow the beets to cool and, when cooled enough to handle comfortably, peel the beets and julienne them (this is a messy job so be prepared!).

bring it all together:

1.  Strain the cooking liquid through several layers of cheesecloth into a container.  Clean the pot (or use another pot) to remove any grit that may have settled out of the cooking beets.  Pour the cooking liquid into the pot and bring it to a boil.

2.  Add the onions, julienned beets, shredded cabbage, shredded carrots, salt, red wine vinegar, honey and salt.  After a few minutes, taste and correct seasoning adding additional salt, vinegar or honey to 

3.  Lower heat to a simmer and simmer for 30 minutes to 1 hour.  


Serve hot with sour cream on the side for diners to dollop into the soup.

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