Description
This vibrant holiday soup blends roasted beets, potatoes, herbs, and porcini mushrooms simmered in beet kvass and vegetable stock for a rich, earthy flavor. Finished with lemon, honey, and a garnish of crème fraîche, it’s a warming, festive dish perfect for winter gatherings.
Ingredients
Scale
- 8 large beets
- 2 large yukon potatoes
- ½ cup parsley
- ½ cup dill
- ½ cup dried porcini mushrooms
- 1 cup celery leaves
- 6 cloves roasted garlic
- 2 cup beet kvass
- 2 qt vegetable stock
- 1 tbsp lemon juice
- 1 tbsp honey
- Salt to taste
Instructions
- Peel beets and potatoes and cut into cubes.
- Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.
- Add rest of ingredients and blender until smooth.
- Thin out with more heated vegetable stock if needed, season as necessary.
- I like to add some celery salt at the end— and garnish with creme fraiche. YUM.