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Creamy Beet With Dill Soup
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Elevate your Eastern European soup with toasted caraway seeds, fresh dill, and chopped hard-cooked egg garnish.
Ingredients:
  • 2 tablespoons olive oil
  • 1.5 pounds raw beets, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 teaspoon toasted caraway seeds*
  • 0.125 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 2 tablespoons fresh dill
  • 1.5 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped hard-cooked egg
Instructions:
  • Heat oil in a large saute pan over medium-high heat until it shimmers.
  • Sauté beets and onion gently at first, then more frequently, until squash starts to caramelize, about 7 to 8 minutes.
  • Lower the heat to low and incorporate butter, sugar, and garlic, cooking until all the vegetables reach a rich caramel hue, approximately 10 minutes.
  • Sprinkle in the caraway seeds and cayenne pepper, saute until fragrant, for about 30 seconds to 1 minute.
  • Pour in the broth and let it come to a gentle simmer over medium-high heat. Reduce the heat to low and simmer with the pot partially covered until the beets are tender, around 10 minutes.
  • Blend the mixture with fresh dill using an immersion blender or traditional blender until ultra-smooth for about 30 seconds to 1 minute. If using a traditional blender, vent it by removing the center of the lid or lifting one edge and cover with a towel to prevent spills. For easy cleaning, pour a bit of half-and-half into the blender, blend briefly, then add to the soup.
  • Transfer the mixture back to the pan or soup pot. Pour in enough half-and-half to achieve a souplike consistency that is still thick enough to support the garnish. Taste test, then season with salt and pepper as desired. Heat the soup, then serve in bowls with garnish on top. Enjoy!

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