- 3 large beets
- 2 cups water
- 1/2 tbsp. olive oil
- 1 large onion, peeled and diced
- 1 tsp . sea salt
- 3 cups beef stock*
- 1 tsp. dried dill
- 2 tsp. organic white wine vinegar
- 1/2 cup grass-fed sour cream
Put beets into a pot with water and bring to a boil. Cover and cook on medium heat for 40 minutes or until beets are pierce-able with a fork. Drain the beets and let cool. Peel beets and chop into quarters.
In a soup pot, sauté onion in olive oil on medium heat until translucent (3-4 minutes). Add sea salt, beef stock, dill, white wine vinegar and quartered beets. Cook all ingredients together for 7-10 minutes. Using a slotted spoon, remove the vegetables from the soup and puree in a food processor or blender. Add the pureed vegetables back to the soup. Taste and adjust seasoning if needed. Whisk in sour cream. Reserve 1 tbsp. of sour cream and dilute with water so you can make a pretty white swirl on top of the soup.
*For a lighter beet soup, omit the beef stock and use veggie stock or water.