Ingredients

Steps

• Peel and roughly chop the beets, carrots, shallots, garlic, and celery.
• Place vegetables in a large pan with the bay leaf and caraway seeds.
• Cover the mixture with vegetable stock and bring to a rapid boil.
• Cover the pan, reduce heat, and simmer for 1 hour until vegetables are tender.
• Remove the bay leaf and blend the soup until smooth.
• Season with salt and pepper, then pass through a medium sieve.
• Reheat gently without boiling and serve with soured cream.