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Ingredients
- 1 tablespoon canola oil
- 1 1/2 cups button mushrooms, thinly sliced
- 1 3/4 cups chopped onion
- 1 3/4 cups chopped peeled celeriac (celery root)
- 1/3 cup chopped carrot
- 1/3 cup chopped parsnip
- 1 tablespoon tomato paste
- 7 cups water
- 1/2 cup light beer
- 2 1/2 cups shredded red cabbage
- 2 cups chopped peeled baking potato
- 2 garlic cloves, crushed
- 12 ounces sliced peeled beets
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.
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