Local Superfoods

Beet Soup with Dill

5
Average: 5 (5 votes)
(5 votes)
Beet Soup with Dill
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

Beets are packed with vitamins like vitamin C and B6, minerals like folate, protein and fiber.

If you don't like beets, you can replace them with the same amount of carrots.

Ingredients

for
4
Ingredients
1 onion
1 carrot
6 ounces Celery root
18 ounces Beets
1 tablespoon butter
1 bay leaf
26 ounces Vegetable broth
salt
freshly ground peppers
1 tablespoon Wine vinegar
ground Caraway
ground allspice
1 tablespoon freshly chopped Dill
3 tablespoons Whipped cream
How healthy are the main ingredients?
Whipped creamDillonioncarrotsaltCaraway

Preparation steps

1.

Peel and finely dice the onion, carrot, celery root, and the beet. Heat the butter in a pan, add the vegetables, and sauté briefly. Add the bay leaf and the broth. Add the vinegar, and season to taste with salt, pepper, and caraway seed. Cover, and simmer for 25 minutes, until soft.

2.

Remove the bay leaf from the soup, then puree completely (pass through a fine strainer if you'd like). If the soup is too thin, simmer until thickened. If the soup is too thick, thin with a little broth. Remove from the heat, add the dill, and mix until combined. Season to taste with salt and pepper. Place soup into bowls, drizzle with the sour cream in a spiral patter, and serve sprinkled with pepper.