(Recipe from Taste of Europe by Mark Reinfeld)

Beets are the “stars” of this Eastern European inspired dish. Did you know that beets are a highly nutritious root vegetable? They contain betalains, unique phytonutrients, that provide antioxidant, anti-inflammatory, and detoxifying benefits.

Recipe serves 6.


  • 1 T oil
  • 1 yellow onion, diced
  • 3/4 C sliced celery
  • 3 garlic cloves
  • 1 C small-diced potato
  • 1 C diced carrot or parsnip (or 1/2 C of each)
  • 3 beets, chopped into 1/4-inch chunks (about 3 Cups)
  • 5 1/2 C vegetable stock or water
  • 2 T lemon juice
  • 1 T red wine vinegar
  • 1 T tamari or other soy sauce (optional)
  • 1 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp celery seeds (optional)
  • 1 T finely chopped fresh flat-leaf parsley
  • About 1/2 C sour cream (I use Vegenaise)
  • Black sesame seeds
  • Dill sprigs

NOTE: Add 2 T of tomato paste with the vegetable stock for added flavor, if desired.

Preparation Steps

  1. Place large pot over medium-high heat. Saute the oil, onion, celery, and garlic for approximately 2 minutes. Then add the potato, carrot, beets, and vegetable stock and cook until beets are soft (approximately 15 minutes).
  2. Add the lemon juice, vinegar, soy sauce, salt, pepper, and celery seed. Stir well. Transfer to a blender and blend until creamy (be careful of the hot steam during blending). Return the mixture to the pot and add the dill and parsley.
  3. Feel free to add a dollop of sour cream (or Vegenaise) with a sprinkle of sesame seeds and a sprig of fresh dill to each bowl.