BEET & DILL
sOUP
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Ingredients List

  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 2 Cups Water
  • 3 Med-Sized Beets, Roasted, Peeled & Sliced
  • 1/2 Bunch Dill, Washed, De-Stemmed & Finely Chopped
  • Spices: 2 Cloves, 5 Peppercorns & 1 Tsp. Dried Chilies. Toasted & Ground.
  • 2 Bay Leaves
  • Salt & Pepper, To Taste
Step 1
In a medium size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.
Step 2
Add the beets to the stock pot. Add water, cover with lid and bring to a boil.  Then reduce to a simmer.
Step 3
Once liquid is lowered to a simmer, add spices and bay leaves.  Cover with lid and simmer until root vegetables are tender and soft to the touch.
Step 4
Remove from heat.  Using a hand blender, blend liquid to a fine, smooth soup-like consistency.  Add more water and adjust with Salt to get your ideal soup-like consistency. 
Step 5
Finish the soup with the freshly chopped dill, and adjust seasoning if necessary. Serve Hot!
BEET & DILL SOUP
A rich and hearty soup, perfect for those cold autumn and winter nights.