Cream of Red Beet Soup (Rote Rueben Cremesuppe)

Preparation

1. Step 1

   Put the beets in a kettle; add water to cover and salt to taste. Bring to a boil, cover and cook 30 minutes or longer until tender. Cooking time will depend on the size and age of the beets. Drain beets and peel.

2. Step 2

   Put two beets into a food processor or electric blender and blend thoroughly. Add ½ cup of the beef broth and blend once more. Spoon and scrape the mixture into a saucepan.

3. Step 3

   Cut the remaining beet into thin slices. Stack the slices and cut them into thin strips (julienne). There should be about ⅓ cup.

4. Step 4

   Put the vinegar, ¼ cup water and caraway seeds in a saucepan and bring to a boil. Add the remaining broth and cook 5 minutes. Strain the broth and discard the seeds.

5. Step 5

   Heat the puree of beets and pour in the caraway broth. Bring to a boil.

6. Step 6

   Cut the ham into very thin strips. There should be about ¼ cup.

7. Step 7

   Whip cream and add it to the soup, beating with a wire whisk. Add salt and pepper; bring to simmer.

8. Step 8

   Pour the soup into 6 cups and garnish each portion with thin strips of beet and ham.