Russian Vegetable and Beet Soup

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Russian Vegetable and Beet Soup

 

1 large beet, peeled, greens trimmed to about 1 inch, cut flat on the bottom

1 15-ounce can pinto beans, rinsed and drained

1 small head purple cabbage, halved through the stem, cored, and thinly sliced

from top to stem

1 medium red bell pepper, seeded, cut into 1-inch matchsticks

2 medium organic carrots, cut into 1-inch matchsticks

2 ribs organic celery, chopped

4 small russet potatoes, unpeeled, diced small

4 cloves garlic, minced, divided

2 tablespoons olive oil

1 medium onion, chopped

3 tablespoons tomato paste

2 tablespoons fresh Italian parsley, minced

3 tablespoons fresh dill, minced

1 teaspoon salt, or to taste

1 teaspoon pepper

light sour cream or plain nonfat yogurt

 

Fill a large soup pot with 12 cups of water. Place beet inside, greens end up,

and cover. Bring water to a boil. Reduce heat and simmer, 30-45 minutes, or

until beet is tender. Remove beet with a slotted spoon and set aside to cool.

Add beans, cabbage, bell pepper, carrot, celery, potatoes, and half the garlic

and simmer covered until tender, about 45 minutes. Uncover and simmer about 15

more minutes. Grate beet on the large holes of a box grater while stock is

simmering. Use the greens stems as a " handle " to hold the beet while you grate,

then discard stems.

When vegetables are almost tender, heat oil over medium-high heat in a medium

frying pan. Add onion and brown, about 8 minutes. Add tomato paste and remaining

garlic and cook 3 minutes. Add grated beet and 1/2 cup of stock and let cook for

5 minutes. Continue to add stock, 1/4 cup at a time as it dries up. Add sautéed

vegetables to the stock and bring to a boil for 5 minutes. Remove from heat and

season with parsley, dill, salt, and pepper. Ladle into bowls and garnish each

bowl with a tablespoon of sour cream.

Serves 9.