- Serves: 8 as a first course
- Preparation Time: 45 minutes
- Total Cooking time: 60 minutes
Another excellent way to get a serving of vegetables into your diet, this thick and hearty soup is of Polish/Eastern European inspiration. The beets lend a deep and rich maroon coloration as well as a slightly sweet flavor to the soup that is complimented and enriched by the chicken stock at its base. Try this soup hot on a cold crisp autumn night or chilled over a chunk of ice on a scorching summer day. As a tip, use latex gloves while peeling the beets to avoid staining your fingers.
|8||large||beets peeled and quartered|
|2||large||potatoes, peeled and cubed|
|1||large||yellow onion coarsely chopped|
|6-8||oz||cheese such as gruyere (classic) or parmesan, provolone, or Jack sliced or shreds|
|1||cup||bacon cooked and crumbled|
Heat a large, heavy bottomed stock pot over medium high heat, melting the butter until it just begins to foam, next add the sliced onions and sauté 5-7 minutes or until the onions are soft translucent. Add in the beef stock or consommé and bring just to a simmer. Allow to simmer over medium heat 15-20 minutes to blend the flavors. Meanwhile, rub the cut surfaces of the bread rounds with the garlic slice then toast under a broiler flipping so that both sides are a light golden brown. Adjust the seasoning in the soup to taste, adding pepper if needed. To serve, ladle into large bowls and float a piece of toasted bread on the soup and top with shredded cheese. Allow the cheese to melt and enjoy!