Best Vegetable Dill Soup Recipes

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

Steps:

• 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.

VEGETABLE DILL SOUP

Steps:

• Add olive oil to large pot. Heat to a moderate temperature. Add onions, celery, and carrots. Saute, stirring 6-8 minutes. Don't brown onions.
• Add tomatoes, potatoes, stock, salt and pepper. Cover and bring to a boil. Reduce to low. Simmer 25 minutes.
• Add dill, beans, peas and cauliflower. Return to boil. Reduce heat.
• Simmer 15 minute or until vegetables are barely tender. Serve hot.

CHICKEN VEGETABLE SOUP WITH DILL AND CUMIN

Steps:

• Put chicken pieces in a large stew pan or soup pot.
• Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
• If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
• Peel potatoes and add to pan.
• Add onion, carrots, celery, thyme, parsley stems and bay leaves.
• Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
• Bring to a boil.
• With a large spoon, remove the foam that collects on top.
• Cover and cook over low heat for 45 mins.
• ,occasionally skimming off the foam and fat that collects.
• Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
• Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
• Remove herb bundle or loose herbs.
• Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
• Drain well.
• Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
• Before serving the soup, thoroughly skim the fat from the broth.
• The cooler the broth is, the easier this will be.
• The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
• Otherwise, skim the fat from the soup's surface several times with a large spoon.
• Remove chicken pieces and discard their skin.
• Leave pieces whole or pull or cut meat from bones; return chicken to soup.
• For a lighter dish, you can reserve part of the meat for other uses.
• Reheat soup if necessary.
• If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
• Add dill and chopped parsley to soup.
• Taste and adjust seasoning.
• Serve the soup in fairly shallow bowls.
• Add noodles to each bowl when serving.