Beetroot and Apple Soup


Vegetable Oil                                                             1 tablespoon
Peeled Beets                                                               6 cups
Onion                                                                              1 cups
Granny Smith Apples                                             3 cups
Salt                                                                                    1 ½ teaspoon
Fresh Ground Pepper                                            ½ teaspoon
Apple Cider                                                                  5 cups
Sour Cream                                                                 ½ cup
Dried Mustard                                                          1 teaspoon



  1. Make the soup: heat oil in a large saucepan over medium-high flame.
  2. Add the beets and onions and cook until onions softens about 5 mins.
  3. Add the apples and cook for 5 more mins then add 1 tsp salt, pepper, 4 cups cider, and 4 cups of water.
  4. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tendered (about 40 mins).
  5. Puree small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency.
  6. Bring soup to room temperature and chill until ready to serve.

Make sour cream mixture: Combine remaining ingredients in a small bowl and serve a tbsp. of the mixture with each serving.