Beet and Beet Green Soup with Shrimp

Ingredients

• 2 pounds beets with their greens
• 2 medium rib celery diced
• 2 tablespoons optional: dill chopped
• 1  garlic clove minced
• 2 medium onions diced
• 0.8 teaspoon citric salt 
• 4 servings salt and pepper freshly ground
• 1 pound shrimp shelled deveined
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon tomato paste 
• 1 tablespoon vegetable oil 
• 2 quarts water 

Equipment

• bowl
• sauce pan
• box grater

Directions

1. Cut the greens off the beets and discard the tough stems. Roughly chop the leaves and tender stems. In a medium saucepan, cover the beets with the water and bring to a boil. Simmer over low heat until the beets are tender, about 45 minutes. Strain the beet-cooking liquid into a large bowl.
2. Transfer the beets to a plate and let cool, then peel and coarsely grate them on a box grater.
3. Heat the oil in a saucepan.
4. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring, until the shells start to brown, about 5 minutes.
5. Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
6. Add the beet liquid and bring to a boil, then simmer for 20 minutes, skimming occasionally.
7. Strain the broth into a large saucepan.
8. Add the onions, celery, beet greens and grated beets and bring to a boil. Cover and simmer over low heat until the celery and onions are very tender, about 25 minutes.
9. Add the shrimp and simmer until just cooked through, about 1 minute.
10. Remove from the heat and let stand for a few minutes.
11. In a small bowl, combine the sour cream, dill, garlic and lemon salt. Stir the sour cream into the soup, season with pepper and serve.