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Beet-Zucchini Soup


Ready In: 50 Minutes
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Soak a third of the grated beets in vinegar and sugar. Set aside.
  • Heat the butter and oil in a large soup kettle. Sauté the onion and scallions over medium heat until soft, about 5 minutes. Add the remaining beets, carrots, and apple and cook until tender, 15 to 20 minutes.
  • Add the cabbage and zucchini to the pot and cook for 3 minutes.
  • In a separate pot, bring the stock to a boil. Pour it over the vegetables and cook over medium heat for 5 to 10 minutes. The cabbage and zucchini should be cooked but still crisp.
  • Add the beets and vinegar. Season with salt and pepper. This soup can be served hot, warm, or cold, with a dollop of sour cream or Crème fraîche if desired, and garnished with a sprig of fresh dill.
  •  SAVE