Daniel Krech
Savor a flavorful beet and ginger soup with cucumber, perfect for any season. A delightful blend of roasted beets and aromatic spices in a smooth, zesty broth. Perfectly balanced and versatile.
Ingredients
- 1 1/2 pounds small beets, trimmed and scrubbed
- 3 tablespoons olive oil
- coarse sea salt
- 1 small leek, white and light green parts only, chopped
- 1 clove garlic, smashed
- 3 tablespoons chopped fresh ginger, or more to taste
- 3 cups chicken broth
- 3 cups water
- juice of 1 lemon, or to taste
- 1/2 english cucumber, peeled, halved lengthwise, seeded, and chopped into 1/8 inch cubes crème fraîche, for serving
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