Cream of Red Beet Soup (Rote Rueben Cremesuppe)

1. 1

   Put the beets in a kettle; add water to cover and salt to taste.

2. 2

   Bring to a boil, cover and cook 30 minutes or longer until tender.

3. 3

   Cooking time will depend on the size and age of the beets.

4. 4

   Drain beets and peel.

5. 5

   Put two beets into a food processor or electric blender and blend thoroughly.

6. 6

   Add 1/2 cup of the beef broth and blend once more.

7. 7

   Spoon and scrape the mixture into a saucepan.

8. 8

   Cut the remaining beet into thin slices.

9. 9

   Stack the slices and cut them into thin strips (julienne).

10. 10

    There should be about 1/3 cup.

11. 11

    Put the vinegar, 1/4 cup water and caraway seeds in a saucepan and bring to a boil.

12. 12

    Add the remaining broth and cook 5 minutes.

13. 13

    Strain the broth and discard the seeds.

14. 14

    Heat the puree of beets and pour in the caraway broth.

15. 15

    Bring to a boil.

16. 16

    Cut the ham into very thin strips.

17. 17

    There should be about 1/4 cup.

18. 18

    Whip cream and add it to the soup, beating with a wire whisk.

19. 19

    Add salt and pepper; bring to simmer.

20. 20

    Pour the soup into 6 cups and garnish each portion with thin strips of beet and ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.