Beet and Wheat Berry Soup with Dill Cream
By Anne WolfPublished on October 16, 2019
Time
1¼ to 1¾ hours
Yield
Serves 6
Ingredients
Soup
⅔ cup wheat berries, rinsed3 tablespoons vegetable oil 2 onions, chopped fine4 garlic cloves, minced1 teaspoon minced fresh thyme or ½ teaspoon dried2 tablespoons tomato paste ¼ teaspoon cayenne pepper 8 cups vegetable broth 3 cups water 1 ½ cups shredded red cabbage 1 pounds beets, trimmed, peeled, and shredded1 small carrot, peeled and shredded1 bay leaf Salt and pepper 1 tablespoon red wine vinegarDill Cream
½ cup sour cream ¼ cup minced fresh dill ½ teaspoon saltBefore You Begin
Do not use presteamed or quick-cooking wheat berries here, as they have a much shorter cooking time; be prepared to read the package carefully to determine what kind of wheat berries you are using. You can use the shredding disk of the food processor to grate the beets and carrot and to shred the cabbage.
Instructions
- Toast wheat berries in Dutch oven over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes; transfer to bowl.
- Heat oil in now-empty pot over medium heat until shimmering. Stir in onions and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato paste and cayenne and cook until darkened slightly, about 2 minutes.
- Stir in broth and water, scraping up any browned bits. Stir in toasted wheat berries, cabbage, beets, carrot, bay leaf, and ¾ teaspoon pepper, and bring to boil. Reduce heat to low and simmer until wheat berries are tender but still chewy and vegetables are tender, 45 minutes to 1¼ hours.
- Meanwhile, combine all ingredients in bowl.
- Off heat, discard bay leaf, and stir in vinegar and 1 teaspoon salt. Season with additional salt and pepper to taste. Top individual portions with dill cream and serve.
for the soup
for the dill cream
Time
1¼ to 1¾ hoursYield
Serves 6Ingredients
Soup
Dill Cream
Ingredients
Soup
Dill Cream
Ingredients
Soup
Dill Cream
Why This Recipe Works
To complement the earthy shredded beets, we swapped the waxy, starchy potatoes for fiber-loaded wheat berries. Toasting the wheat berries gave them a rich, nutty flavor and a pleasant chewy consistency in the soup. To build a flavorful backbone, we sautéed onion, garlic, thyme, and tomato paste before stirring in the broth. Red wine vinegar, red cabbage, and a dash of cayenne helped to round out the flavor of the beets as well. A dollop of dill cream added tang to this satisfying and vitamin-packed soup.
Before You Begin
Do not use presteamed or quick-cooking wheat berries here, as they have a much shorter cooking time; be prepared to read the package carefully to determine what kind of wheat berries you are using. You can use the shredding disk of the food processor to grate the beets and carrot and to shred the cabbage.
Instructions
- Toast wheat berries in Dutch oven over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes; transfer to bowl.
- Heat oil in now-empty pot over medium heat until shimmering. Stir in onions and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato paste and cayenne and cook until darkened slightly, about 2 minutes.
- Stir in broth and water, scraping up any browned bits. Stir in toasted wheat berries, cabbage, beets, carrot, bay leaf, and ¾ teaspoon pepper, and bring to boil. Reduce heat to low and simmer until wheat berries are tender but still chewy and vegetables are tender, 45 minutes to 1¼ hours.
- Meanwhile, combine all ingredients in bowl.
- Off heat, discard bay leaf, and stir in vinegar and 1 teaspoon salt. Season with additional salt and pepper to taste. Top individual portions with dill cream and serve.
for the soup
for the dill cream
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments