1 person made this
The classic Russian soup, and super easy to prepare. This recipe can also be made with vegetable stock making it vegetarian.
1/2 cup sour cream
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
salt, to taste
1 tablespoon olive oil
3 large beetroots, peeled and diced
1 onion, diced
1 celery root (celeraic), diced
4 cups beef stock
salt and pepper, to taste
- In a small bowl, combine sour cream, dill, lemon zest and salt to taste. Mix well and set aside.
- Heat the oil in a casserole dish. Add beetroot, onion and celery root. Saute vegetables until they are browning, about 10 minutes. Add stock, salt and pepper to taste. Simmer 10 minutes.
- When the beetroots are tender, blend in batches and return to the heat. Serve in bowls topped with a dollop of the sour cream mixture.
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