Serves 8.
SCRUB THE beets, trim the ends, and grate. Chop or slice the turnips, potato, and carrots. Beets can be messy to prepare, so grate them last (and don't wear white!). In a large stockpot, saute the onion in margarine or butter for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients. If you use fresh dill, add it at the end. Cover and simmer for 40 to 45 minutes, testing occasionally for doneness. Once cooked, you can puree this soup in a blender or food processor for a more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of dill. Serves 8.
Swerve me? The path to my fixed purpose is laid with iron rails,
whereon my soul is grooved to run. Over unsounded gorges, through
the rifled hearts of mountains, under torrents' beds, unerringly I rush!
-- Captain Ahab, "Moby Dick"
This page was last modified on 2011 December 20.