Rote Beete Suppe
A silky, comforting German beet soup flavored with sweet apple, caraway seeds, and fresh dill. It features a deep magenta color and a balanced, earthy flavor.
Ingredients
- 1.5 lbs red beets, peeled, diced
- 1 tart apple, cored, diced
- 1 yellow onion, diced
- 2 tbsp unsalted butter
- 4 cups vegetable broth
- 1/2 tsp caraway seeds, crushed
- 1/2 cup sour cream
- 2 tbsp fresh dill, chopped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat.
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2
Add 1 diced yellow onion and 1 cored, diced tart apple, cooking for 5 minutes until softened.
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3
Stir in 1.5 lbs peeled, diced red beets and 1/2 tsp crushed caraway seeds, cooking for 2 minutes.
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4
Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 25 minutes until beets are tender.
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5
Puree the soup using a blender until smooth.
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6
Stir in 1/2 cup sour cream and garnish with 2 tbsp chopped fresh dill before serving.