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
TURKISH BEET SOUP
From habeeb.com. Boy do they ever have a lot of Lebanese recipes over there. For Zaar 6 Tour. i didnt think the egg added any thing to this recipe . it was a really red soup that tasted pretty good i used canned beets and just chopped them up .
Provided by Dienia B.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
- Cook for 1 hour until stew meat is tender.
- Add lemon juice, sugar, salt and pepper.
- Cook for 30 minutes more.
- Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
- Pour soup over the egg slowly; serve at once.
TURKISH BEAN SOUP
Provided by Florence Fabricant
Categories dinner, weekday, one pot, soups and stews, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, heat olive oil and saute onion until it turns golden. Add soaked lima beans and stock. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
- Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
- Return the beans to the liquid in the saucepan and stir. Add salt and pepper to taste. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
- Serve garnished with lemon slices.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 7 grams, Fiber 13 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 896 milligrams, Sugar 11 grams
BEET SOUP RECIPE BY TASTY
Here's what you need: water, salt, beets, pepper
Provided by Merle O'Neal
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
- Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
- Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
- Enjoy!
Nutrition Facts : Calories 66 calories, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g
TURKISH BRIDE SOUP
This recipe comes with a bit of history. It is said to have been created by an astonishing Turkish beauty Ezo who was unlucky in love and marriage. The legend says that she died in 1952 from tuberculosis, only 43 years old, after having endured 2 marriages of which the first was terrible. She supposedly created this soup for her 2nd Mother In Law who was impossible to please. To this day this soup is served at Turkish weddings - to please the MIL up front, my guess :P
Provided by Deantini
Categories Turkish
Time 1h25m
Yield 10-12 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
- Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
- Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
- Stir in mint. Remove from heat. Cover and let sit 10 minutes.
- Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
- Garnish with dollop of yogurt, lemon slice and mint leaf.
TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h30m
Yield 6 servings (about 1 1/2 cups of sauce).
Number Of Ingredients 9
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.
- While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.
- Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.
- When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 5 grams
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