Think of this soup as a twist on a classic borscht, a borscht without the cabbage. Because after spending a wonderful week in Germany I may be in love with their hearty comfort foods but I am ready to see vegetables other than cabbage for awhile.
So this rustic soup has many of the similarities of borscht: caraway, potato, beets and dill, but it swaps sweet potato for cabbage and adds fennel and cloves for some extra spice. As with many soups, this gets better the next day or after a week in a freezer.
Beet, Sweet Potato and Dill Soup(serves 4-6)
Heat a large soup pot to medium low heat and throw your butter in to melt, if you would like to go for the vegan version use olive oil instead.
The easiest way to prep this dish is with your food processor and the slicing attachment. If you don't have one, you can do it by hand or grate all the vegetables instead.
Cut the onion in quarters and pass through the food processor to slice thinly. Add to the pot along with a 1/2 teaspoon of salt. Stir to coat in the butter and cover with a lid to help them sweat and not brown. Scrub and trim your carrots and slice thinly by passing through the food processor. In a mortar and pestle place the fennel seeds and caraway seeds and grind. Stir the onions and add the carrots, fennel, caraway and cloves. Continue cooking until fragrant.
Scrub and peel the beets. Quarter them and pass them through the slicer. Repeat the same process with the sweet potatoes and then the regular potatoes. Add to the pot topped with the water. Bring to a simmer. Gently simmer for 45 minutes, or until all vegetables are nice and soft.
Allow the soup to cool enough to belnd. Transfer half the soup to a blender and blend until smooth. Return to the pot and season with salt and pepper to your tastes and the dill. Bring back to a gentle simmer so it is nice and hot. Serve.