This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.
Ingredients
- beets: 6 piece (peeled)
- potatoes: 6 piece (diced)
- carrots: 2 piece (diced)
- parsley root with greens, peeled and diced, greens: 1 piece (chopped)
- celery ribs: 2 piece (chopped)
- white vinegar: 3 Tbsp
- salt and ground black pepper: (to taste)
- butter: 0.25 cup
- all-purpose flour: 0.5 cup
- vegetable bouillon (such as Better Than Bouillon®): 1 tsp (optional)
Metric Conversion
Stages of cooking
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Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
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Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
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Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
