Cookbook author Pamela Reiss,
Desserts Plus
In this part of the world, everyone has their favourite rendition of beet soup. Direct from Pam’s cookbook “Soup: a Kosher Collection”, this sweet-and-sour recipe celebrates the author’s Russian heritage.
Ingredients
10-12 small beets, peeled and cut into 1/2″ cubes (2 lbs)
1 small carrot, peeled and thinly sliced
1 small yellow onion, peeled and coarsely chopped
3 stalks celery, chopped into ½” pieces
1 can, 796 mL crushed tomatoes
8 cups cold water
1 Tbsp salt
1/4 tsp pepper
1 Tbsp sugar
1 1/2 Tbsp lemon juice
Garnish
Fresh dill
Sour cream
Method
- In a large soup pot, bring beets, carrot, onion, celery, tomatoes and water to a boil, covered, over high heat.
- Once it reaches a boil, reduce heat to medium and simmer for 45 min until the beets are fork tender.
- Add remaining ingredients, adjusting the seasoning to your taste.
- Garnish with sour cream and fresh dill, if desired.
Yield 10 servings