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4 fresh beets, peeled and chopped, approximately 2-1/2 cups
Combine the beets, cabbage, fennel, ginger, garlic and broth in a soup pot.
Bring to a simmer, cover and cook until the vegetables are tender, about 40 minutes.
Strain the soup, reserving the liquid. Puree the solids with a small amount of the liquid in a blender until smooth. Combine the puree with enough of the remaining liquid to achieve a soup consistency. Season to taste with the salt and pepper.
Serve the soup in chilled bowls, garnished with a dollop of yogurt and a fennel sprig.
Poster's Notes:
Author's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
4 cups Savoy cabbage, chopped, approximately 8 ounces
1 fennel bulb, core removed, chopped, approximately 2 cups
3 tbsp. fresh ginger, chopped
1 garlic clove, chopped
1-1/2 quarts vegetable broth
1/2 tsp. salt or to taste
1/4 tsp. black pepper, freshly ground or to taste
1/3 cup nonfat plain yogurt or tofutti sour cream (optional, but not KLP for
Ashkenazim)
1-1/2 tbsp. fennel sprigs (optional)
The beet and fennel soup is dairy, but can be made pareve by leaving off the yogurt or substituting tofutti sour cream
(but not for Pesach). It is quite a change from borscht!
This unusual soup has great color and a masterful balance of flavor between the sweet beets and fennel, vegetal cabbage and spicy ginger. It can be served hot as well as cold. If you find a fennel bulb with the tops still attached, save some of the nicest looking sprigs to use as a garnish.