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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a recipe I obtained from my friend who serves this at her bed and breakfast in East Texas. A very popular dish and one that the recipe is highly requested. Ingredients:
8 medium beets scrubbed trimmed and grated |
2 cups shredded cabbage |
2 turnips peeled and sliced |
2 carrots scrubbed and sliced |
2 cups chopped white onion |
2 tablespoons margarine |
1 teaspoon caraway seeds |
3 quarts stock |
1 teaspoon dried dill or 2 tablespoons fresh |
1/2 cup cider vinegar |
1 tablespoon honey |
1 cup tomato puree |
1/2 cup orange juice |
1/4 teaspoon paprika |
1 teaspoon salt |
Directions:
1. Scrub beets and trim off their tails and crowns then slice thin.
2. Chop shred or slice the other vegetables.
3. In large pot sauté onion in margarine for a few minutes then add caraway and other vegetables.
4. Add stock and remaining ingredients then cover and simmer 45 minutes.
5. If you use fresh dill add it at the very end.
6. Once cooked puree soup in a blender or food processor for more delicate texture.
7. Serve hot garnished with a dollop of sour cream or a sprig of dill.
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