Jay Sanderson’s beet soup with sour cream, dill and dehydrated sauerkraut Courtesy
Experience the flavors of Eastern European cuisine with Jay Sanderson’s beet soup, featuring sour cream, dill, and dehydrated sauerkraut. Perfect for soups and main courses.
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Cooking tools:
- Blender
- Mixing glass
- Martini glass
- Jigger
- Roasting pan
- Oven
- Stove
- Pot
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Fine-mesh sieve
- Spoon
- Mixing bowl
- Glass
Ingredients
- 3/4 oz beet shrub
- 3/4 oz Doppelt Kummel Extra Liqueur
- 1 1/2 oz Potato Vodka preferably Boyd’s or Chopin Dehydrated beet powder
- 1 pound fresh beets
- 1 small bunch of fresh dill
- 1 cup sour cream
- 2 leeks (white and light green part chopped)
- 2 tbsp canola oil
- 1 tbsp caraway seeds
- 2 cups vegetable stock Dehydrated sauerkraut powder
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