Golden Beet Soup

We came up with this variation on borscht for families who think they don’t like beets. The beet flavor is not strong and the color isn't tell-tale red. For vegetarians, see substitution recommendations below.


1 pound
grass-fed beef
3 cups
beef broth
extra virgin olive oil (enough to coat the pot)
large onion (thinly sliced)
large golden beets (scrubbed and cut in half)
carrots (shredded)
head cabbage (shredded)
2 tablespoons
dill seed
2 tablespoons
caraway seed
1 can
crushed tomatoes (organic)
limes (juiced)
Greek yogurt (for garnish, if dairy is permitted)
hard-boiled eggs (for garnish)


In a large soup pot, put enough olive oil to coat the bottom. Add the beef and saute until browned. Add broth along with an equal amount of water and simmer while preparing vegetables.

Once prepared, add the onion, beets, carrots, cabbage, seeds, tomatoes and lime juice. You will need to add more water or broth to keep the liquid above the vegetables. Simmer for about 2 hours.

Pull out the meat and shred it and return it to the soup. Pull out the beets when cool enough to handle. Peel if you want to and slice julienne style and return to the soup. (You could shred the beets ahead. Then you won't have to cook them very long, but the above instructions of cooking them halved will preserve more of their golden color.)

Serve with Greek yoghurt, if dairy is permitted, and chopped hard boiled eggs.  (Recipe♦445)

Vegetarian version: Substitute two chopped potatoes for the beef, and use vegetable broth instead of beef broth.

Vegan version: Prepare vegetarian version and omit yogurt and chopped eggs.