If a smoother consistency for this colorful soup is your goal, strain the soup through a sieve before serving.
1 tablespoon vegetable oil
6 cups chopped, peeled beets (about 8)
1 cup chopped onions
3 cups chopped Granny Smith apples (about 2 large)
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
5 cups apple cider
1/2 cup sour cream
1 teaspoon dried mustard
1. Make the soup: Heat oil in a large saucepan over medium-high heat. Add the beets and onions and cook until onions soften - about 5 minutes. Add the apples and cook for 5 more minutes. Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender - about 40 minutes. Puree small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency. Bring soup to room temperature and chill until ready to serve.
2. Make sour-cream mixture: Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 6 mg
Sodium: 476 mg
Carbohydrates: 36 g
Fiber: 4 g
Protein: 2 g
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