2 Tbsp oil or butter
1 1/2 chopped onion
1 1/2 cups chopped potatoes
1 or more cup chopped beets
1 large carrot sliced
1 stalk of celery sliced
3 cups chopped rutabaga
1 cup tomato, diced or puréed
1 tsp caraway seed
4 cups stock (veggie or chicken)
2 tsp salt
Black pepper to taste
1/4 tsp dill weed
2 Tbsp cider vinegar
1 1/2 Tbsp honey
Sautee onions in oil or butter. Add caraway and salt. When soft add the other veggies, stock/water and remaining ingredients. Simmer until tender for at least 30 minutes. Whiz in the blender until smooth. Serve with sour cream or yogurt dollop on top.
We thank Pam & Liam Antrim for this recipe.
Have you tried this recipe? Tell us how it turned out!