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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I was looking for a way to use up a bag of beets I got at the farmer's market. This recipe is an interpretation of a few different recipes I found online. Awesome on a cold fall day with some crusty bread. :) Ingredients:
125 g bacon, sliced into thin strips |
2 small yellow onions, halved & sliced |
1/2 celery root, in large chunks |
1/2 cabbage, shredded |
3 carrots, scrubbed, in large chunks |
5 -6 medium fresh beets, topped & scrubbed |
2 bay leaves |
10 peppercorns |
2 tablespoons vegetable stock powder |
5 cups water |
2 tablespoons vinegar |
1 tablespoon lemon juice |
150 g sour cream |
Directions:
1. Brown the bacon in a large pot.
2. Add onion, celery root, cabbage, carrots, unpeeled whole beets, bay leaves, peppercorns, broth powder and water.
3. Bring to a boil. Reduce heat and simmer 1 and a half hours.
4. With a slotted spoon, remove celery root, carrots and beets. Discard the celery root.
5. Allow the beets and carrots to cool (10-15 minutes).
6. Peel the beets and then grate the beets and carrots.
7. Add the grated beets & carrots, vinegar & lemon juice to the broth. Cook 5 minutes.
8. Serve with a dollop of sour cream.
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