For this recipe we have tried something a little different. We have used chioggia beets instead of
your classic red beets. The taste is a little different, the color is a little different and your hands
don't get stained from chopping and dicing the beets. That alone makes it a winner in our books.



3 lbs McBride's Organic Farm chioggia beets (chopped and diced)
1 McBride's Organic Farm potato (large sized - diced)
1 large McBride's Organic Farm onion (chopped and diced)
8 c vegetable stock
2 T olive oil
1/2 lemon (juice only)
1/4 c brown sugar
1 t cumin
1 t thyme

Sauté the onions in a pot until translucent. Add the cumin, thyme and lemon juice before adding
the beets and potato. Turn up the heat to medium high and stir in the vegetable stock and brown
sugar. When the beets are tender remove the pot from the heat and purée. You could spoon the
soup over in batches to your food processor but we prefer to purée in the pot itself with a hand
blender. It saves a lot of time in preparation and clean up and is an indispensable tool in the
kitchen. Garnish your golden bowl of beet soup with fresh dill and a dollop of sour cream.