Prep time: 10 minutes
Cook time: 1.5 hours
Servings: 6
Ingredients:
3 large golden beets, chopped
1 golden beet’s worth greens, chopped
1 onion, chopped
3-4 small potatoes
1 lemon (zest/juice)
2-3 tbsp butter
1/2 cup buttermilk/milk (for greens)
4-5 cups chicken or vegetable stock
2 tsp. curry powder (to taste)
optional spices, to taste: cinnamon, cayenne
salt and pepper, to taste
2-3 sprigs dill
sour cream
Directions:
1. Melt butter in dutch oven/soup pot, add onion, potatoes, beets, lemon zest
2. Let cook about 15 minutes, until beets, onions, and potatoes are a smidge soft. Add broth.
3. Let cook until beets are tender, about 1 hour
4. Puree beet greens with water, milk, or buttermilk
5. Turn heat off, let cool about 20 minutes (If you have an immersion blender, no need to cool, just blend.)
6. Puree all, and then add back to pot, add spices, adjust to taste
7. Serve hot with beet greens pureed, sour cream, sprig of dill.
Yum