INGREDIENTS ~

• 1 teaspoon olive oil
• 1/4 medium onion, chopped
• 1/2 teaspoon caraway seeds
• 1 large roasted beet, diced
• 2 cups lamb broth (or chicken or beef stock)
• 1 cup Kimchi, drained (made with Celtic sea salt)
• Light Grey Celtic Sea Salt® to taste
• Creme fraiche

STEPS ~

1. Sauté chopped onion and caraway seeds in olive oil.
2. Add diced beet and broth or stock. Add Kimchi. Add salt if needed.
3. Cook 15-20 minutes.
4. Serve with a teaspoon of creme fraiche on top of each bowl.

~ Makes 6 servings.

Recipe created by Susan Manata.