STREAMING NOW: Siba's Table

Beautiful Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A vegetable soup recipe featured in the NY Times Dining and Wine section. Flavors: tomatoes, butter, root vegetables, and a hint of orange. I haven't made this yet, but it sounds interesting (and NY Times articles can only be accessed for free for a brief period of time).”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: