Beet-Zucchini Soup. Del Water Gap On The Stereo.

Beet-Zucchini Soup

My eldest son bursts out with an exclamatory “What Are Those???” every now and again. Cracks me up every time. The origin:

Which spawned this.

And cuteness.

This is a really weird soup. That said, it is incredibly tasty with unexpected flavors and texture. It’s a winner.
Beet-Zucchini Soup
Beet-Zucchini Soup


1 pound beets, peeled and grated
1/4 cup red wine vinegar
Pinch of sugar
4 Tbs butter
1 Tbs vegetable oil
1 onion, sliced
2 green onions, chopped
2 carrots, thinly sliced
1 apple, peeled and thinly sliced
1 pound green cabbage, thinly sliced
2 small zucchini, sliced
4 cups beef or chicken stock
Coarse salt and freshly ground pepper to taste
Sour cream or crème fraîche, to serve
Sprig of fresh dill, to garnish


1. Soak a third of the grated beets in vinegar and sugar. Set aside.

2. Heat butter and oil in a large Dutch oven. Sauté the onion and green onion over medium heat until soft, about 5 minutes. Add the remaining beets, carrots, apple and cook until tender, about 15 minutes.

3. Add the cabbage and zucchini to the pot and cook for 3 minutes.

4. In a separate pot, bring the stock to a boil. Pour the stock over the vegetables and cook over medium heat for 5 to 10 minutes. The cabbage and zucchini should be cooked but still crisp.

5. Add the beets and vinegar. Season with salt and pepper.

6. Serve the soup hot, warm or cold with a dollop of sour cream or crème fraîche. Garnish with dill.

Serves 6

Recipe from The Martha Stewart Cookbook
Beet-Zucchini Soup
Sad is what comes to mind when I listen to this song by Brooklyn-based band Del Water Gap. The melancholy vocals and wail of the instruments are nothing short of happiness to my ears, though. Brilliant.

Check out Del Water Gap on the band’s Website where you can learn of upcoming shows in NYC and buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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