June 28, 2010

Beetroot and Pomegranate Soup with Dill Pesto

I don’t know what to think about this summer any more. The reports are mixed: I am still in the Western Ukraine with its rains and fogs and I am unpacking again the jackets and rubber boots whereas my parents are beating the heat of about +40C in the Central Russia. I hear about +30C and sun in Zagreb where I will be in two weeks and about heavy showers in Istanbul where I will make it in a month.

Beetroot and Pomegranate Soup with Dill Pesto

 So you are supposed to celebrate the new crops of fresh herbs and berries and spend evenings outdoors and I end up craving for warm soups and sipping my teas over late night movies at home. With some thinking I came up with this wonderful beetroot and pomegranate soup that works so well for this summer as it combines winter comforts and fresh crops – and depending on the mood (and the weather) you can serve it warm or cold.

Beetroot and Pomegranate Soup with Dill Pesto Recipe
Sweet and pungent come together in this color-burst soup that you can serve warm or cold

Ingredients (for 4 servings):

For the soup:
1 kg beetroot
4 clove garlic, crashed
4 tbsp extra virgin olive oil
2 tbsp freshly squeezed lime juice
400 ml pomegranate juice
200 ml water
¼ tsp ground ginger
¼ tsp freshly ground pepper to taste
4 dried cloves
sea salt to taste
4-6 tbsp dill pesto for serving

For the dill pesto:
4 tbsp dill, coarsely chopped
1 tbsp roasted almonds
1 clove garlic
1 tbsp extra virgin olive oil
1 tsp freshly squeezed lime juice
2 tbsp cream (20% fat)
freshly ground pepper to taste
sea salt to taste


1. Prepare the beets: Preheat the oven to 220C. Wash the beets, remove the stems, wrap in the aluminum foil and bake for about 1.5 hours. Cool down and peel. You may boil the beets as well yet the baked beets keep more nutrition and flavor.


2. Make the pesto: In the blender mix the dill, almonds and garlic, then add oil and juice and continue blending. As the last step add cream, pepper and salt and blend into a pesto. Set aside. As this pesto contains cream you can’t really refrigerate for long and it is best consumed on the same day.

Dill Pesto

3. Make the soup: Blend the garlic and peeled beets into the puree, then add lime juice and oil and blend longer, eventually add pomegranate juice and water and make it into a smooth texture. Transfer to the soup bowl, add spices and salt bring to boil and simmer for 3-5 minutes, stirring now and then. Serve warm or cold with a dollop of the dill pesto.

Beetroot and Pomegranate Soup with Dill Pesto: Was Good But Gone Fast

2 Responses to Beetroot and Pomegranate Soup with Dill Pesto:

ck said...

this is so beautiful, and sounds delicious. i'll definitely have to give it a try, thanks for sharing!

Olga Tikhonova said...

glad you liked you and, please, share ur experiences should u make it some time)

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