Sometimes I can literally feel my body yearning for a big bowl of vegetables, as if my internal organs know they need a boost of real-food nutrition. And sometimes I crave donuts and french fries for dinner because I need something fried, salty and sweet all at once. It’s called balance, right?
Recently, after a particularly stressful week, I was in need of a soul-satisfying dish that would give be a serious nutritional boost. A quick tour of the fridge turned up two bunches of beets and some leftover bone broth. The result was a free-styled pot of soup that hit the spot better than I could have hoped!
When you think beet soup you probably think borscht. I’ve never really understood cold borscht. Cold soups in general are just not my jam. But this warm beet soup was delicious! I didn’t set out to make a borscht, but that’s kind of where I ended up. Part earthy and sweet from the beets, flecked with rye-flavors caraway seeds and finished with a healthy dose of grassy dill. The best part might have been the tahini-yogurt topping. Don’t skimp on this part. The tang of the yogurt cuts through the richness of the beets for a super soul-satisfying bite.
- 1 tablespoon butter or olive oil
- 1 cup small diced onions
- 3 bay leaves
- 2 garlic cloves, minced
- 1 tablespoon caraway seeds
- 4 cups small diced beets (from 6 medium beets)
- 3 cups small diced yukon gold potatoes (with the skins!)
- 6-8 cups beef or chicken broth/stock
- 2 tablespoons butter, softened
- 2 tablespoons flour
- 1/3 cup chopped dill
- salt and pepper
- 1 cup greek yogurt
- 3 tablespoons tahini
- 2 tablespoons chopped dill
- 2 tablespoons minced chives
- salt and pepper
- Heat a soup pot over medium-high heat.
- Add the butter. When melted, add the onions, bay, garlic and caraway seeds.
- Season with a pinch of salt and pepper.
- Sautee for 3-5 minutes until onions soften.
- Add the beets, potatoes and stock. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Meanwhile, combine the softened butter and flour in a small bowl. Mash together with a fork until completely mixed.
- Add the flour mixture in small clumps to the pot and stir to break apart.
- Add the dill.
- Cook for another 10 minutes.
- Season with salt and pepper to taste.
- Whisk together the yogurt, tahini, dill and chives.
- Season with salt and pepper.
- Serve the soup in shallow bowls topped with a generous dollop of the yogurt mixture.