 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
6 to 8 servings. This is another that I got last winter from another site. Great flavor in this soup! Ingredients:
6 tablespoons butter or equal combination of butter and olive oil |
3 medium onions, chopped into 1/2-inch pieces |
4 cloves garlic, minced |
2 small beets, peeled and cut into 1/2-inch dice |
4 medium carrots, cut into 1/2- inch dice |
4 stalks celery, cut into 1/2-inch pieces |
1/2 medium celery root, peeled and cut into 1/2-inch dice |
3/4 cup chopped dill |
2 quarts beef or chicken stock |
1 can (28-ounce size) diced tomatoes with their juice |
1 orange, finely grated zest and juice of |
salt and freshly ground black pepper |
sour cream, for garnish |
dark whole wheat sour bread or other hearty bread, for serving. |
Directions:
1. Place 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.
2. Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
3. Add stock and tomatoes with their juice, and bring to a boil.
4. Reduce heat and cook until vegetables are soft, about 45 minutes.
5. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste.
6. To serve, ladle into bowls and top each with a dollop of sour cream.
7. Serve with hunks of bread.
|
|