Sweet-and-sour beet soup

Ingredients

• 400 g raw beets (2 large)
• 2 medium onions
• 1 l vegetable broth
• 1 tablespoon cornstarch
• A pinch of thyme
• 2 tablespoons wine vinegar, or to taste
• 1 tablespoon brown sugar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of cornstarch
• What to use instead of black pepper
• What to use instead of thyme

Instructions

1. Peel the beets and onions and cook them whole in the broth, covered, until the beets are tender, about 50 minutes.
2. Take them out, chop them very finely (or pulse them briefly, without making a purée) and return them to the broth.
3. Dissolve the cornstarch in a little cold water and add it with the thyme: it's not to thicken, just to give the soup a little body. Let it boil for 2 minutes.
4. Add the vinegar, sugar, salt and pepper. Taste: it should be sweet and sour, German style.

Nutrition facts

Approximate, per serving (about 378 g). Calculated with data from USDA FoodData Central.