6 descriptions belonging to St. Edith Stein:
1. Jewish raised
4. Catholic Convert
5. Carmelite Nun
2 recommendations for this recipe:
1. If you are feeling a little adventurous, make some little dumplings to go along with this soup: mix together 1.5 cups flour, 1 egg, 3/4 cup of water, and a pinch of salt! Drop teaspoonfuls of dough into boiling water (note: I used the potato water from today’s other recipe) and cook until dumplings float.
2. Or, if you want to feel a little extra…but maybe don’t want break out the mixer, just add a dollop of sour cream or Greek yogurt.
2 cans red beets, diced
3 cups water
1 stalk celery, chopped
2 carrots, peeled and cut into 2-inch pieces
1 onion, peeled and thickly sliced
1/4 teaspoon whole peppercorns
1/4 teaspoon salt
1 teaspoon vinegar
1 tablespoon lemon
1 teaspoon sugar
1/2 teaspoon garlic powder
salt and pepper, to taste
fresh dill (garnish)
1. Drain beets and save the liquid. Set beets aside.
2. In a large saucepan, combine beet liquid, water, celery, carrots, onion, peppercorns, and salt. Bring to a boil. Reduce heat, cover, and simmer 15-20 minutes.
3. Carefully use a slotted spoon to remove and discard celery, carrots, onion, and peppercorns.
4. Add beets, vinegar, lemon, sugar, and garlic powder. Simmer uncovered for 10 minutes, or until heated through.
5. Add salt and pepper to taste and serve hot with dill and extras (see recommendations).
St. Edith Stein, pray for us!