Rate this recipe!
| Servings |
|
Ingredients
- 3 onions diced
- 1 stalk celery chopped
- 1 tablespoon extra virgin olive oil
- 8 small beets washed, peeled, and chopped
- 1/4 cup dill fresh minced, plus more to garnish
- mineral broth or water
- 2 potatoes peeled and cut into 1/2-inch cubes
- 2 tablespoons lemon juice, to taste
- sea salt to taste
- black pepper to taste
- chives chopped, for garnish
Ingredients
|
Rate this recipe!
|
Instructions
- In a soup pot over medium heat, sauté the onions and celery with a pinch of sea salt in olive oil for 3-5 minutes.
- Add the beets, dill, parsley, and almost enough broth or water to cover the vegetables. Bring to a boil, cover, reduce the heat, and simmer until the vegetables are very soft, about 20 minutes.
- While the soup is cooking, boil the potatoes in a separate pot for about 15 minutes or until they are soft. Set aside.
- Once the beets are tender, add lemon juice, additional sea salt if necessary, and black pepper to the soup pot. Puree the soup in a blender or directly in the pot with an immersion blender. Add the boiled potato just before serving. Garnish with fresh dill, chives, or parsley.