Beet and Wheat Berry Soup with Dill Cream

Beet and Wheat Berry Soup with Dill Cream is a delightful vegetarian twist on traditional borscht. Unlike the heavy and meat-based borscht, this version focuses on the earthy flavors of beets and the nutty chewiness of wheat berries. The combination of shredded beets, carrots, and red cabbage creates a vibrant and vitamin-packed soup that is both satisfying and nutritious. Toasting the wheat berries adds a rich, nutty taste and enhances their texture. Sautéed onions, garlic, thyme, and tomato paste build a flavorful base, while red wine vinegar and a dash of cayenne bring a well-rounded taste to the beets. The addition of dill cream adds a tangy and creamy touch to the soup, making it a perfect comfort dish for any time of the year.

SERVES 6

INGREDIENTS:

• ⅔ cup wheat berries, rinsed
• 3 tablespoons vegetable oil
• 2 onions, chopped fine
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ½ teaspoon dried
• 2 tablespoons tomato paste
• ¼ teaspoon cayenne pepper
• 8 cups vegetable broth
• 3 cups water
• 1½ cups shredded red cabbage
• 1 pound beets, trimmed, peeled, and shredded
• 1 small carrot, peeled and shredded
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon red wine vinegar

For the Dill Cream:

• ½ cup sour cream
• ¼ cup minced fresh dill
• ½ teaspoon salt

INSTRUCTIONS:

1. Toast the wheat berries in a Dutch oven over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes. Transfer the toasted wheat berries to a bowl.
2. In the same Dutch oven, heat the vegetable oil over medium heat until shimmering. Stir in the chopped onions and cook until softened, about 5 minutes.
3. Add the minced garlic and thyme to the onions and cook until fragrant, about 30 seconds. Stir in the tomato paste and cayenne pepper, and cook until slightly darkened, about 2 minutes.
4. Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot. Stir in the toasted wheat berries, shredded red cabbage, shredded beets, shredded carrot, bay leaf, and ¾ teaspoon of pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until the wheat berries are tender but still chewy, and the vegetables are tender, which takes about 45 minutes to 1¼ hours.
5. Meanwhile, prepare the Dill Cream by combining the sour cream, minced fresh dill, and salt in a bowl.
6. Once the soup is ready, remove the bay leaf, and stir in the red wine vinegar and 1 teaspoon of salt. Adjust the seasoning with additional salt and pepper according to your taste.
7. To serve, ladle the Beet and Wheat Berry Soup into individual bowls and top each portion with a dollop of Dill Cream.

TIPS:

• When toasting wheat berries, stir them often to ensure even browning and to prevent burning.
• Use regular wheat berries for this recipe and avoid quick-cooking or presteamed varieties, as they have a shorter cooking time.
• To grate the beets and carrots easily, utilize the shredding disk of a food processor.
• If you want to avoid staining your cutting board with beet juice, lightly spray the surface with vegetable oil spray before prepping the beets.
• Adjust the cooking time for the wheat berries and vegetables based on your desired level of chewiness and tenderness.
• The Dill Cream is a delightful addition to the soup, providing a burst of freshness and creaminess. Adjust the amount of salt and dill to your taste preference.

Enjoy the vibrant and nutrient-packed flavors of Beet and Wheat Berry Soup with the added tanginess of Dill Cream, creating a comforting and satisfying dish perfect for any occasion!