Beautiful Soup

Time: 1 hour 15 minutes

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil
3 medium onions, chopped into 1/2-inch pieces
4 cloves garlic, minced
2 small beets, peeled and cut into 1/2-inch dice
4 to 5 medium carrots, cut into 1/2- inch dice
4 stalks celery, cut into 1/2-inch pieces
1/2 medium celery root, peeled and cut into 1/2-inch dice
3/4 cup chopped dill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orange
Salt and freshly ground black pepper

Sour cream, for garnish
Dark whole wheat sour bread or other hearty bread, for serving.

Place flameproof casserole or other deep, wide pan over low heat and add
butter or butter-oil mixture. When butter has melted, add onion and
garlic;
sauté until soft but not browned.

Increase heat to medium-high and add beets, carrots, celery, celery root
and half the dill. Sauté, adjusting heat as needed, until vegetables have
released their liquid, dried and start to turn golden but not brown, about
20 minutes.

Add stock and tomatoes with their juice, and bring to a boil. Reduce heat
and cook until vegetables are soft, about 45 minutes. Add orange zest and
juice, and remaining dill. Season with salt and pepper to taste. To serve,
ladle into bowls and top each with a dollop of sour cream. Serve with
hunks
of bread.

Yield: 6 servings.

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