- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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