Beet Soup with Lemon and Dill

by Laura Donnelly — April 13, 2007

Even easier than a simple borscht, this recipe is perfect with crusty black bread. Roast some extra beets for a salad you can serve another time with a mustard/horseradish dressing on top of escarole hearts or arugula.

Serves 6

5 medium-sized beets, leafy tops cut off
6 cups chicken stock (recommended over vegetable stock in this recipe)
4 Tablespoons butter or olive oil
2 Tablespoons flour
1/2 cup crème fraîche
Juice of one lemon
4 Tablespoons fresh dill, chopped

1. Wrap beets loosely together in heavy-duty foil. Bake at 400 degrees for about one hour, or until tender when pierced with sharp knife. Let cool, slip off skins and dice.

2. Set aside 1 cup of diced beets. Purée the rest with 1 cup of stock. Set aside.

3. Melt butter or heat oil in heavy bottomed casserole or soup pot. Add flour and cook a minute or two without browning. Add remaining stock all at once and whisk till smooth. Bring to boil, add beet puree, season with salt and pepper. Simmer, partially covered for 20 minutes.

4. Add rest of beets with crème fraîche and lemon juice. Keep warm over low heat without letting come to boil. Add dill and serve.