Beet Soup with Apples Recipe

Beets naturally have a very attractive aspect and color to them and they are full of iron and folic acid. Organic beets are some of the best because they have a deeper color to them and a more delicate taste; in this recipe they will be used and accompanied by apple juice in an adaptation of the traditional Russian soup. Some people enjoy adding sour cream to it right at the moment of serving it; if the soup is refrigerated, add one tablespoon of thick natural yogurt.

Preparation time: 15 minutes
Cooking time: 40 minutes aprox.
Makes: 4 to 6 servings

Ingredients
500 grams of raw beets
1 small fennel bulb
600 ml of apple juice
1 teaspoon of thyme leaves
4 tablespoons of limejuice
1 tablespoons of chopped onion
Sea salt and pepper
Home made bread for serving

Preparation

1. Peel the beets and cut the pulp into thin strips. Be careful that the juice the beets let off does not stain your clothing and hands. If you want you can use gloves wile you are preparing it.
2. Wash the fennel bulb and cut it into strips. Place the beets and the fennel in a casserole with 600 ml of water and allow it to boil over low heat. Cover the casserole and allow it to continue boiling for 20 to 30 more minutes or until the vegetables have become soft.
3. Add in the apple juice, the thyme leaves and the salt and pepper to the taste. Allow it to boil for another 10 minutes. Take the casserole off the heat and add in the limejuice and the chopped onion. Taste & if necessary, add in more salt and pepper. Serve while it is hot, warm or cold with home made bread.

 

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