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Beautiful Soup (Vegetable Soup With Beets, Dill and Orange Zest)

5.0(665)

This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.

by Celia Barbour

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Dinner, Appetizer, Main Course, Side Dish

Servings

6 servings

Total time

1h 15m

Calories / serving

394 kcal

Ingredients (14)

serves

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oiloil
3 medium onions, chopped into 1/2-inch piecesonion
4 cloves garlic, mincedgarlic
2 small beets, peeled and cut into 1/2-inch dice
4 to 5 medium carrots, cut into 1/2- inch dicecarrot
4 stalks celery, cut into 1/2-inch piecescelery
1/2 medium celery root, peeled and cut into 1/2-inch dicecelery
3/4 cup chopped dilldill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orangeorange
Salt and freshly ground black peppersalt-and-pepper
Sour cream, for garnishsour-cream
Dark whole wheat sour bread or other hearty bread, for servingbread

Instructions (3 steps)

01Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.

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Rich recipe — supports nutrition-aware planning.