When our mom was about 30 years old she opened her own restaurant in Venezuela. She named it Maui’s, her nickname in grade school. She also hoped to visit the island of Maui in Hawaii one day with the restaurant’s profits. Maui’s was part of the marina our grandfather once owned in the beautiful national park of Morrocoy. Marina Indunave brought us wonderful memories that will be with us forever. This soup recipe was one of the many dishes on the menu and it has a great story behind it.
In fact this soup was one of the first meals that our mom cooked for our dad. As our mom retells it, he ate it all with a smile on his face praising how much he liked it. Turns out he hates beets, something our mom didn’t find out until much later. He told us he suffered eating it so that he would leave a good impression and the three of us our glad he did (we might not be here if he hadn’t). You either love it of hate it, but this recipe is definitely one to try!
- 1 onion (diced)
- 3 medium beets (peeled and diced)
- 3 parsley stems
- 1 thyme stem (optional)
- 3 tbs of olive oil
- 2 garlic cloves
- 1 beef Bouillon cube
- yogurt or sour cream
- salt and pepper
- Saute the onion with the olive oil in a medium pot for about 5 to 10 minutes.
- Add the crushed garlic, parsley and thyme (the parsley will be removed later so do not chop).
- Dilute the beef bullion in three cups of hot water and pour into the pot.
- Now add the diced beets and stir on medium for about 10 to 15 minutes.
- Add some salt and pepper to taste.
- Cover the pot with a lid and let cook for about 45 min on medium-low.
- Allow for it to cool slightly and remove the parsley and thyme.
- Pour into a blender and blend completely.
- Serve hot with a splash of yogurt or sour cream and top with chopped parsley.