This soup is an excellent fall meal—especially since you may want to wait to cook this until you're no longer wearing white after Labor Day. These beets are brilliantly colored and will certainly stain if you're an enthusiastic eater, or just plain messy.
What you’ll need:
- Cutting board and knife
- Measuring cups and spoons
- Large soup pot
- Small mixing bowl
- 2 tbsp olive oil
- 1 large onion, diced
- 1 cup celery, diced
- 1 large leek, diced
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- ½ tsp caraway seeds
- 1 bay leaf
- 4 thyme sprigs
- 1lb. Yukon Gold or other starchy potatoes, peeled and cut into 1-inch chunks
- 1lb. beets, peeled and cut in 1-inch chunks
- ½ lb. carrots, peeled and cut in 1-inch chunks
- 3 cup kale, chopped into bite-sized pieces
- 2 tbsp apple cider vinegar, or to taste
- 1 cup plain greek yogurt, or sour cream
- 2 tbsp country dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp salt
- 2 tsp brown sugar
- Dill, parsley, and/or chives, for garnish
1. In a large soup pot, heat olive oil over medium-high heat and add the onion, celery, and leek, plus salt and pepper to taste. Cook for about 5 minutes, just until the onion has passed translucent and begun to brown.
2. Stir in the garlic, tomato paste, paprika, caraway seeds, bay leaf, and thyme, and cook for another minute.
3. Add the chopped potatoes, beets, and carrots, plus 6 cups water, and 1 ½ teaspoons salt, or to taste. Bring the pot to a boil, then reduce to simmer. Cook with the lid ajar for about 20 minutes, or until potatoes, beets, and carrots can be pierced with a fork.
4. Stir in the chopped kale and vinegar and taste the broth, adjusting the seasoning if necessary. Simmer until the kale is tender, about 8 minutes.
5. Mix together the mustard cream by combining the yogurt, mustard, lemon juice, salt, and brown sugar in a small bowl.
6. Enjoy ladled into soup bowls, with a dollop of mustard cream, garnish with fresh herbs on top and serve with buttered crusty bread.