Beet And Ginger Soup With Cucumber Recipes

BEET AND CUCUMBER SALAD

Steps:

• Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
• Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
• Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

COCONUT, BEET, AND GINGER SOUP

Steps:

• In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
• Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
• Prepare a bowl of ice water.
• Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
• Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
• Do Ahead
• The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

GINGERY BEET SOUP

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
• Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.

BEET AND GINGER SOUP

Steps:

• Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
• Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

BEET-AND-GINGER SOUP WITH CUCUMBER

Steps:

• Preheat the oven to 325 degrees. Place the beets in a bowl and sprinkle with 1 tablespoon of oil and season with salt. Toss to coat. Place the beets on half of a large sheet of aluminum foil and fold over to make a pouch. Seal tightly. Place in the oven and roast until a fork easily pierces the beets, about 1 hour and 15 minutes. Remove from the oven and let cool. Peel off skin and cut beets in quarters.
• In a soup pot, warm the remaining olive oil over medium heat. Add the leek and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the garlic and ginger; cook 2 minutes more. Season lightly with salt. Add the beets, chicken broth and 3 cups of water. Bring to a simmer and cook for 10 minutes.
• Transfer the soup in batches to a food processor and process until smooth. Then return the soup to the pot and place over medium heat. Taste and adjust seasoning, adding more salt, the lemon juice to taste and more ginger if you wish. Just before serving (the soup should not be served too hot; it could even be served chilled or at room temperature), add the cucumber to the soup and stir. Then ladle into bowls and serve immediately. You may serve this with a dollop of crème fraîche.

BEET, GINGER AND RED CABBAGE SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

COLD BEET AND CUCUMBER SOUP

Steps:

• Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
• Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.

ROASTED BEETS WITH GINGER

Steps:

• Preheat oven to 375 degrees.
• Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
• Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
• Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
• Serve and enjoy.

CARROT BEET GINGER SOUP

Steps:

• Peel beets and cut into chunks.
• Fry onions in oil.
• Add carrot chunks.
• Fry for 10 min.
• Add ginger, garlic, and orange peel.
• Add stock or water.
• Slow boil for about 50 minute or until veg are soft.
• Puree
• Add salt and pepper.
• Serve with sour cream.