This cold summer beet soup is light and flavorful. I use the same technique of shredding the vegetables as I did for the previous post on zucchini soup. You can serve it plain or with a little sour cream or yogurt. It may not be authentic, but it is comforting on a hot summer day.
Cold Summer Borscht
1/2 a large onion, peeled and quartered
2 cloves garlic, peeled
3-4 tablespoons canola oil
1 rib celery with leaves, thinly sliced
4 medium red beets, peeled and quarted
2 medium carrots, peeled and cut into 3-inch pieces
1 medium kohlrabi bulb, peeled and quartered
1/2 fennel bulb, cored and cut in half
salt and pepper to taste
4 cups chicken or vegetable stock
4 sprigs fresh flat leaf parsley, leave stems on
1/4 cup chopped fresh dill or more to taste
sour cream or yogurt as a garnish (optional)
Begin by shredding the onion and garlic in the food processor. Heat canola oil in a 4-quart pot on medium high heat then scrape the shredded onions into the hot oil. Let cook for 5 minutes. Add celery. While the onion and celery are cooking, shred together in the food processor the beets, carrots, kohlrabi and fennel then scrape them into the sauteed onions and celery. Add salt and pepper to taste then lower the heat slightly and let cook about 8-10 minutes until the vegetables begin to soften. Add stock, fresh parsley and half of the dill. Cover and simmer about 15 minutes or until the vegetables are soft. Let cool a few minutes then add the remaining fresh dill. Purée in a blender in two batches. Serve cold with a dollop or two of sour cream or yogurt if desired. Serves 4.