I was inspired to make this soup while shopping at the farmer’s market. The golden beets looked so beautiful all piled up in the morning light. Be sure not to overcook this soup–the color of the beets will fade if you do. If you’re serving it cold, prepare soup 24 hours ahead and serve in chilled bowls. In the winter, when served hot, it makes for a hearty meal. Serves 2-4
- 1 pound golden beets, peeled and cut into small dice
- 1/2 small yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 cups water
- 4 cups salted chicken or vegetable broth
- 1/2 pound Yukon Gold potatoes, peeled and diced
- 3 cups green cabbage, shredded into short pieces
- 1 tablespoon butter
- salt to taste
- 1/8 ground white pepper
- 2 teaspoons rough chop dill weed
- 1/2 teaspoon dill weed
- 1/2 cup distilled white vinegar or to taste
- 1/3 cup sour cream or crème fraîche
- 1/2 cup seeded and diced cucumber
- fresh dill sprigs
Place the beets, onion, carrot, water and chicken broth in a dutch oven; cover and bring to a boil. Simmer for 15 minutes.
Add the potatoes, cabbage, butter, salt, pepper, dill weed, and dill seed. Simmer covered for 20 minutes. Check the beets and potatoes and if they are tender, turn of the heat. Add vinegar, taste and adjust.
Mix crème fraîche and diced cucumber. Garnish bowls with a dollop of cucumber crème and a sprig of fresh dill.