BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
GINGERY BEET SOUP
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
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.
BEEF AND BEET BORSCHT
It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g
PUREED BEET SOUP
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
A BETTER BORSCHT (BEET) SOUP
This method was taught to my mom by my paternal "baba" so that her son wouldn't starve after they married. My Ukrainian husband has taken a liking to it and with some compromises we've decided this is the best way. It is different than any other method of making this soup than I've ever seen. It is also very - very good! The list of ingredients is daunting, but the procedure is simple, especially if you don't mind a bit of chopping!
Provided by less2saw
Categories Lunch/Snacks
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them. Cover and place over fire until the hocks come to a boil.
- While this is coming to a boil, chop your onions, celery, carrots and beans.
- When the pot has boiled there will be a lot of foam at the top of the pot, Pour everything out and rinse the pot and meat well, then move to step 4. This is so that you don't have floaty things in the soup later (personally I often miss this step and don't mind the results at all). If you decide to miss cleaning everything just move straight to step 4 right away. Otherwise, you need to add 6 cups (or more, you need enough to cover them) clean cold water before step 4.
- Add the garlic, seasonings and the chopped vegetables.
- Bring the pot back to a boil, turn down and simmer 1 1/2 to 2 hours or until the pork hock is loosened and tender.
- Remove the pork hock from the pot and cool. Return the stock to the fire and continue simmering until you've moved to the next step. While the pork hock is cooling, chop the potato and prepare the first four beets.
- To prepare the beets, peel them, cut them lengthwise in half (through the stem and top), turn cut side down and slice into 1/8" thin slices across the width of the beet. Lay the slices down and cut these into 1'8" slices across the width of the beet. This method gives the prettiest presentation.
- Add the potato to the pot and return the soup to a slow boil, then add the beet slices. DO NOT LET THE SOUP BOIL ONCE THE BEETS ARE ADDED OR IT WILL LOSE IT'S COLOR.
- While this is coming up to heat, clean the pork hock and return them to the pot. Make sure to get all the ugly bits and fat, but leave the meat as whole as you can, better to shred it in you bowl! Trust me!
- Leave this to simmer very slowly until the potato is cooked and the beets are tender. Meanwhile, chop the beet stalks (if they are tender) and the leaves; and peel and grate the final 2 beets.
- Add the peas and tops/leaves to the pot. When the peas are cooked add the grated beets (this is more to thicken the soup and add back any color that may have been lost before; and also DH loves the addition of shredded beat to this cause that's the way his mom made borscht). Continue to cook VERY SLOWLY.
- Once everything is tender you can finally add the dill and 1/2 teaspoon of sour salt. Tasting is important here, I usually add about 1 1/2 teaspoons of sour salt myself, but I prefer it a bit sour.
- I taste all the way through because I love the way the flavor builds, but it is very important at the end. Adjust the dill, salt and sour salt carefully, with some practice you'll find a soup that everyone loves.
- Add more water if this soup begins looking dry, but it is a thick soup so doesn't require a lot of broth - cream will be added at the table.
- You can park the soup overnight in the fridge and remove all the fat that rises the next day. This soup is excellent on day 1 but even better day 2, and healthier when the fat is removed.
- The broth shouldn't be sweet (the sweetness will happen with every bite) and it should have a bit of a sour tang (I like mine quite sour)and a taste of dill (and quite dilly). The soup SHOULD NEVER be salty because the meat may call for some seasoning in the bowl.
- This soup is better the next day, and may be put in jars and canned (10 minutes in a water bath) or frozen (but I find the beans go off when it's frozen so would leave them out in this case).
- Add sour cream or whipped cream at the table as a garnish. More fresh dill is pretty and tasty as well.
- Ask my friend Katlin - he loves this soup!
BLAZING BEET SOUP
This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Place the beets in a heavy pot and cover with broth. Bring to a boil, partially covered. Reduce the heat to medium; simmer for 45 minutes or until the beets are tender. Remove the beets to a bowl with a slotted spoon.
- 2. When the beets are cool enough to handle, slip off the skins and cut beets into pieces. Pour the broth through a fine strainer into another pot to remove any particles.
- 3. Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube. Remove to a bowl. Add the lemon juice until the right balance of sweet and sour is achieved. Season with salt.
- 4. Serve soup in small portions, dolloped with sour cream.
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