Hildegardian Summer Beet Soup

Ingredients:

• 3–4 medium beets, chopped
  Beet leaves and stems from approximately half of the beets, chopped
• 3 medium carrots, chopped
• 2 medium onions, chopped
• 1 tsp galangal powder
• 1 tsp bertram powder
• Wild thyme, to taste (fresh or dried)
• Dill, to taste (fresh or dried)
• Sage, to taste (fresh or dried)
• Salt, to taste
• Wine vinegar, to taste
• Heavy whipping cream or half-and-half, to taste
• 4–6 hard-boiled eggs, for serving
• 3 L of water for cooking

If using fresh herbs, chop them very finely.

Directions:

1. Bring a large pot of water to a boil.
2. Add the chopped beets, carrots, and onions. Simmer for about 30 minutes, or until the vegetables begin to soften.
3. Add the chopped beet leaves and stems along with the wild thyme, dill, and sage. Continue cooking for 5–10 minutes.
4. Stir in the galangal, bertram, and salt. Cook for an additional 5 minutes to allow the flavors to blend.
5. Remove the soup from the heat and allow it to cool naturally to room temperature.

To Serve:

Ladle the soup into bowls and serve at room temperature. Add one hard-boiled egg to each serving, either whole, halved, or sliced. Season with a teaspoon of wine vinegar and/or a tablespoon of heavy cream or half-and-half according to taste.

This colorful summer soup offers a delightful balance of earthy sweetness, fresh herbs, and warming Hildegardian spices—perfect for enjoying on warm days while supporting comfort and well-being.

For detailed video instructions go to Hildegard's Way YouTube Channel.