Simple Summer Beet Soup: Recipe by Nourishing Traditions - How to Eat Beets - Vegetarian Borscht

Peel and coarsely chop 6 medium beets into large slices.

Warm 4 tablespoons of ghee in a saucepan.

Add the beets to the ghee and saute gently for half an hour or until tender.

Add 1 quart of filtered water to the tender beets and bring to a boil.

Skim the top of the boiling soup.

Lower the heat and let the beets simmer for about 15 minutes.

Puree the soup with a handheld blender, adding more water for desired consistency.

Season the soup to taste with sea salt or fish sauce and black pepper.

Stir in creme fraiche for creaminess.

Ladle the soup into bowls and garnish with Spanish olive oil, more creme fraiche, and dill.

Equipment Needed

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