This soup was just plain good. I think I will can the rest of our beets for this recipe instead of pickling them.
- 4 medium sized beets, cooked and cubed
- 4 medium sized potatoes, cubed
- 1 onion, chopped
- 1/4 cup fresh dill
- 2 tablespoons butter
- 8 cups vegetable stock
- 1/2 cup cream or 1/2 cup half-and-half cream
- salt and pepper
Saute onions with dill in butter until softened.
Add cubed potatoes and saute for a few minutes.
Add stock and beets.
Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
Blend with a hand blender until desired texture.
Finish with cream or half/half, salt and pepper to taste.
Note: prep. time includes cooking of the beets.
We used deer stock in place of the vegetable stock and left out the cream.