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Brilliant Beet and Tomato Soup

August 1, 2014
by Cornelia Emlen
Serves: 6
Brilliantly red and brilliantly flavorful.
  • 1 large onion, diced (approximately 2 cups)
  • 1 tablespoon olive oil
  • 1 ½ pounds beets, grated
  • 1 pound tomatoes, chopped
  • 4 cups vegetable or chicken stock
  • 2 tablespoons lemon juice
  • ¾ pounds ground beef, cooked (optional)
  • salt and pepper, to taste
  • fresh dill to garnish
Farmers To You Ingredients:
  • onion, beets, tomatoes, ground beef (optional), dill, chicken stock or vegetable broth
Other Fresh and Pantry Ingredients:
  • olive oil, stock, lemon juice, salt and pepper
  1. Coarsely chop onion.
  2. Heat 1 tablespoon oil in heavy soup pot over low to medium heat. Add onions and cook slowly until onions are limp.
  3. Wash and grate unpeeled beets. Add to onions and continue to slowly cook over low heat for approximately 10 minutes.
  4. Chop up washed tomatoes and add to pot.
  5. Add 4 cups of stock and cook, covered for 30 minutes.
  6. Add lemon juice, salt and pepper.
  7. Serve with a dollop of crème fraiche/yogurt/sour cream. Garnish with dill.
  1. If you’d prefer a meat version of this soup, cook ¾ pound of ground beef and add to beets along with the tomatoes.