Cream of Red Beet Soup (Rote Rueben Cremesuppe)

Ingredients

• 3 large beets, about 3/4 pound, trimmed top and bottom
• Salt to taste if desired
• 1 ¾ cups beef broth
• 2 tablespoons cider vinegar
• ¼ cup water
• 2 tablespoons caraway seeds
• 2 ounces ham, cut into thin slices
• 1 cup heavy cream
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    194 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 59 milligrams cholesterol; 307 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the beets in a kettle; add water to cover and salt to taste. Bring to a boil, cover and cook 30 minutes or longer until tender. Cooking time will depend on the size and age of the beets. Drain beets and peel.
2. Put two beets into a food processor or electric blender and blend thoroughly. Add 1/2 cup of the beef broth and blend once more. Spoon and scrape the mixture into a saucepan.
3. Cut the remaining beet into thin slices. Stack the slices and cut them into thin strips (julienne). There should be about 1/3 cup.
4. Put the vinegar, 1/4 cup water and caraway seeds in a saucepan and bring to a boil. Add the remaining broth and cook 5 minutes. Strain the broth and discard the seeds.
5. Heat the puree of beets and pour in the caraway broth. Bring to a boil.
6. Cut the ham into very thin strips. There should be about 1/4 cup.
7. Whip cream and add it to the soup, beating with a wire whisk. Add salt and pepper; bring to simmer.
8. Pour the soup into 6 cups and garnish each portion with thin strips of beet and ham.

About 1 hour