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

Ingredients:

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

Directions:

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.