|10 min||20 min||4|
|4 beet(s)||Beets, raw (steamed cubed, 1/2-inch cubes)|
|2 tbsp||Extra virgin olive oil|
|1 potato||Potato (peeled, diced)|
|1/2 tsp||Salt and pepper (to taste)|
|2 cup||Water, filtered|
|2 tsp||Apple cider vinegar|
|1 medium||Yellow onion (chopped)|
1. Trim roots off beets (if any) and peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. Place beets in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, diced potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender - about 8 minutes.
3. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
4. Combine sour cream and horseradish (optional) in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley (optional).
are a great source of fiber, folate and vitamin C!