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Beet soup

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Chef Peter Webster – Bouquet Garni

 

I have refrained from calling this soup “Borscht” in deference to all the purists who may be reading this article.  The reasons are I have added no meat and I pureed it at the end instead of having a chunky soup.

What inspired this soup recipe were the fresh beets I picked up at the market.  I have used the fresh beet greens as a side dish – sautéed the diced greens with oil and garlic.  When the greens were wilted, they were ready.  For the soup, I diced up the greens and added them to the soup.  The colour of this soup is beautiful.

INGREDIENTS: (serves 10)

• 1 large onion, diced

• 3 carrots, peeled and diced

• 2 potatoes, washed and diced (skin on or off – your choice)

• 3 fresh beets, greens removed, washed, peeled and diced

• 3 stalks of celery, diced

• 1 small cabbage, halved, cored and thinly sliced

• 5 cloves of garlic, peeled and chopped,

Beet greens, washed and rough chopped

• 3-4 sprigs of fresh thyme

• 8 cups of beef stock ( chicken stock works well too)

• 2 tbsp red wine vinegar

• Salt and pepper to taste

In a large soup pot, heat about 4 tbsp of oil.  Add the onion, carrots, potatoes and beets.  Sauté these vegetables, stirring often for about 6-8 minutes.  Add in the celery, cabbage, garlic, beet greens and thyme.  Stir for another 5 minutes until the cabbage is wilted.  Add in the stock, vinegar, salt and pepper to taste.  Bring to a boil and simmer over low heat for about 30 minutes.

Puree the soup in a blender in batches.  Return to heat and bring to a simmer once more.  Taste the soup and adjust the seasoning to your taste.

Beet soup can be served hot or cold and is usually served with a dollop of sour cream.

 

 

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