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Oct 31

Red Beet Soup

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I made this soup to keep us cozy during Sandy. It is a dense blended soup, and I kept some of the whole pieces of beets and potatoes in it.

Ingredients

  • 6 red beets, cut in small cubes
  • 2 potatoes, cut in small cubes
  • 1 carrot, sliced
  • 1 celery stalk, whole (to discard later)
  • 1 onion, finely chopped
  • 8 cups of water
  • salt
  • 1 Tbsp of white wine vinegar
  • plain yogurt

In a large soup pot, put all the vegetables: red beets, potatoes, carrot, celery, onion.
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Add enough water to cover the vegetables. Close with the lid and when it begins to boil add the salt and the vinegar. Lower the heat to medium/low and let cook for 1 hour.

When the soup is ready, put aside a few scoops of soup and blend the rest with an immersion blender. Add back to the pot the unblended soup.

Serve with a spoon of plain yogurt per bowl.

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