This bright red, slightly sour beet soup is topped with a dollop of sour cream and garnished with dill.
3 tablespoons vegetable oil2 carrots, peeled and medium-diced1/4 teaspoon freshly ground black pepper1 large dill pickle, cut into ½-inch cubes, plus ½ cup pickle juice
The World Central Kitchen Cookbook by José Andrés and the World Central Kitchen showcases the power of food aid amidst disasters around the world. In a food processor fitted with the shredding blade, shred the 2 pounds whole beets. Transfer the shredded beets to a 6- to 8-quart stockpot and add 10 cups water. Set the stockpot over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the beets are extremely soft and the liquid is deep red, about 2 hours. Strain the liquid through a sieve into a large bowl or container, pressing the cooked beets against the side of the sieve to extract as much liquid as possible. Discard the pulp. Measure the beet stock and add enough water to come to 10 cups.
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