Beetroot and Tomato Soup


  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 1 celery stalk, trimmed and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 1 tablespoon dill seed, or chopped fresh dill
  • 400 g (14 oz) can plum tomatoes
  • 2 or 3 cooked but not pickled beetroot, peeled and diced
  • 1 litre (32 oz) vegetable stock
  • 2-3 tablespoons soured cream
  • fresh dill


Heat the olive oil in a heavy saucepan, and sweat the onion, celery and carrot for 20 to 30 minutes without browning. Add the garlic and dill, and cook for 2 to 3 minutes more. Add the tomatoes, and cook on a high heat until much of their juice has evaporated.

Put in the beetroot and the stock, bring to the boil, and simmer for 10 to 20 minutes. Blend or rub through a sieve and return the soup to the saucepan, bring to the boil, then serve immediately.

Spoon a little cream into each soup bowl, if liked, and garnish with fronds of fresh dill, if available.