Beet Soup Recipes Using Fresh Beets

Listing Results Beet Soup Recipes Using Fresh Beets

DirectionsStep1In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.Step2Add beets and potatoes, stir to coat with the onion mixture.Step3Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don’t want a run…Step4Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.Step5Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.Step6Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.Step7Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 monthsIngredientsIngredients1 tablespoonOlive Oil1 Onion (diced)3 clovesGarlic (minced)4 Large Red Beets (peeled and diced, roughly 1.5 lbs)1 Medium White Potato (peeled and diced)4 cupsVegetable Broth (or chicken)1 teaspoonSalt½ teaspoonGround Pepperadd Creme Fraiche (or sour cream)add Dill (fresh)See moreNutritionalNutritional167 CaloriesFrom kaynutrition.comRecipeDirectionsIngredientsNutritionalExplore furtherUkrainian Borscht Recipe (Authentic) - iFoodReal.comifoodreal.comEasy Beet Soup Recipe - The Good Mamathegoodmama.orgAuthentic Polish Beet Soup (Barszcz Wigilijny) - The Tastes …thetastesoflife.comClassic Ukrainian Red Borscht (Beet Soup) - Lena's Kitchenlenaskitchenblog.comSimple Beet Soup - Everyday Deliciouseveryday-delicious.comRecommended to you based on what's popular • Feedback

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    Beet, Ginger and Red Cabbage Soup

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  • WebMar 15, 2022 · Instructions. Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until …

    Rating: 5/5(28)
    Calories: 145 per serving
    Category: Soup
    1. Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
    2. Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
    3. Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
    4. Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.

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    WebGive it a stir, place the lid back on and allow the soup to simmer for about 15 minutes or until the beets are tender. You should be able to easily poke a fork through. Remove the …

    Rating: 5/5(2)
    Category: Appetizer, Main Course, Side Dish
    Founded: May 22, 2019
    Calories: 132 per serving

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    WebJul 25, 2015 · Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about …

    Rating: 4.7/5(24)
    Calories: 108 per serving
    Category: Chilled Soup
    1. Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill beets and their cooking liquid.
    2. Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
    3. Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

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    WebIn a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt. Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 …

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    WebNov 5, 2021 · STEP 3: Add the beets, chicken broth, garlic clove pressed through a garlic press, and vinegar into a medium pot. Bring to boil then reduce the heat to low and simmer for 15 minutes. STEP 4: Take the pot …

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    WebMay 29, 2020 · Scroll down for printable recipe card. STEP 1: Start with preparing the ingredients: peel and cut 1.5 lbs (750g) potatoes into 1-inch (2.5cm) cubes, cut 3 large cloves garlic into thin slices, chop 1 small …

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    WebJan 30, 2024 · In a large saucepan or dutch oven, heat the olive oil over medium until shimmering. Add the onion and cook until soft and translucent, about 3-5 minutes. Add the garlic, ginger, cumin, coriander and …

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    WebJan 11, 2021 · How to roast beetroot. Preheat the oven to 190°C/170°C Fan/375°F. Wash the beets well removing any mud and pat dry, taking care not to spilt the skin. Trim the stems leaving a inch and a half attached, to …

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    WebNov 6, 2013 · Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally. While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the …

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    WebSep 11, 2023 · In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes. Add the garlic and …

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    WebBring the mixture to a low boil, then cover, reduce the heat, and let it simmer for ~25-30 minutes, or until the vegetables are fork tender. Turn off the heat, uncover, allow the soup to cool off for ~5 minutes, then add to …

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    WebJan 2, 2017 · Sauté shallot for 2-3 minutes, then add garlic. Saute 2 more minutes until golden and fragrant. Add stock, lentils, beets (save a little for fresh garnish) salt and cumin and coriander. Bring to a simmer, then …

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    WebSep 13, 2021 · In a large pot, bring the water and meat to a boil. Skim off any dark foam and simmer for 1 1/2 hours over medium-low heat. (See notes for vegetarian borscht below.) Meanwhile, sauté the onion and …

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    WebPreparation. Heat the butter or oil in a Dutch oven or soup pot over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through thyme …

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    WebMakes 6 servings. Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes or until …

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