Beet Soup With Caraway - #Kinfolks

1. 1

   Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5-7 minutes.

2. 2

   Add beets and 21/2 cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15-20 minutes.

3. 3

   Let mixture cool slightly, then puree in a blender in 2 batches, adding 1/2 cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.

* Per serving · 4 servings · Values may vary.

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