3 large beets, unpeeled, stems chopped up, leaves left intact
1 red onion, chopped
1 tbsp apple cider vinegar
1 tbsp brown sugar
4 cups vegetable broth
1 can coconut milk
1 bunch dill, chopped
1 bunch parsley, chopped
1 bunch green onions, thinly sliced
2 cloves garlic, chopped
A handful of caraway seeds, some extra dill
1 bag small red potatoes, unpeeled, quartered
2 cloves garlic, minced
1 handful rosemary
Serves Four Total Time: 60 minutes
Add the garlic and onion to a pot over medium heat along with some olive oil and cook for about five minutes. Then add in the beets, along with the stems and leaves. Cook for two minutes then pour the broth over the beets, along with the vinegar, brown sugar and some salt. Cover the pot and cook for about twenty minutes.
Uncover the pot and take out the leaves, leave the stems. Then remove the peels of the beets, they should slide off easily. Salt the soup to taste. Blend the pot mixture briefly making sure no large chunks remain. Then return the mixture to the pot and let it cool down. Once it has cooled for a few minutes, pour in the coconut milk and stir in the parsley, dill and green onions. Chill the soup in the refrigerator for at least three hours.
For the potatoes, preheat the oven to 450 degrees Fahrenheit. Mix the potatoes together with garlic, rosemary, some salt, pepper, and olive oil. Once the potatoes are coated, lay them out on a baking sheet and bake in the oven for about twenty minutes.
To serve, ladle the chilled soup into bowls and garnish with dill and the caraway seeds. Serve the potatoes warm on a plate beside the soup.
