SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
BEET AND FENNEL SOUP
Make and share this Beet and Fennel Soup recipe from Food.com.
Provided by yogiclarebear
Categories < 4 Hours
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a large sheet of aluminum foil; sprinkle beets with water. Wrap beets in foil; arrange packet of beets and the WHOLE onion on a baking sheet. Bake at 375° for 1 hour or until tender. Cool.
- Combine broth, chopped fennel, and apple in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until fennel is tender. Cool.
- Trim off beet roots; rub off skins, and coarsely chop. Peel and quarter onion. Add beets and onion to broth mixture in pan, stirring to combine. Place half of beet mixture in a blender; process until smooth. Pour pureed beet mixture into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, juice, salt, and pepper. Return pureed beet mixture to pan.
- Place the pureed beet mixture over medium heat, and cook 2 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Sprinkle evenly with chopped fennel fronds.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 175.4, Carbohydrate 8.1, Fiber 1.8, Sugar 4.5, Protein 0.9
BEET AND FENNEL SOUP WITH KEFIR
**The product:** Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section. **The payoff:** Body and tanginess in soups.
Provided by The Bon Appétit Test Kitchen
Time 50m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes. Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.
- Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.
CHILLED BEET-AND-FENNEL SOUP
The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.
Provided by justcallmetoni
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
- Add oil to a medium non-stick pan and saute onions for two or three minutes. Add sliced fennel and 1/4 cup water and bring to a low boil. Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
- Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.
Nutrition Facts : Calories 149.6, Fat 4, SaturatedFat 0.6, Cholesterol 1.8, Sodium 311.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.9, Protein 6.7
BEET AND FENNEL SOUP
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Trim beets, leaving 1 inch of stems attached, and scrub well. Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Peel beets. Cut half of 1 beet into 1-inch-long matchsticks for garnish and chop remaining beets.
- In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes. Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes. Stir in chopped beets and broth and simmer, uncovered, 15 minutes. In a blender purée soup in batches, transferring it as puréed to another saucepan. Soup may be prepared up to this point 2 days ahead and chilled, covered. Reheat soup until hot, thinning with water if necessary. Stir in orange juice, liqueur if using, and salt and pepper to taste.
- Garnish soup with beet matchsticks and fennel leaves and serve with breadsticks.
More about "chilled beet and fennel soup recipes"
CREAMY BEET SOUP WITH FENNEL - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
5/5 (1)Total Time 45 minsCategory Lunch, SoupCalories 98 per serving
- In a large pot heat up the oil with the bay leaf and allspice. Add the ginger, garlic, celery and fennel, stir and fry for 5 minutes over a medium heat stirring often. Add the beets, potatoes, vinegar, most of the stock (you can add the rest later), pepper to taste, stir, cover and simmer for 30 minutes (or until the beetroot is fully cooked).
- Remove from the heat and discard the bay leaf and allspice. Add the dill and puree the soup. Top up with more stock if needed, adjust the seasoning as necessary and enjoy!
COLD BEET AND FENNEL SOUP « CLEAN & DELICIOUS
From cleananddelicious.com
5/5 (10)Total Time 1 hrCuisine American, Gluten Free, Nut Free, VegetarianCalories 61 per serving
- Heat olive oil in a large pot over a medium heat. Stir in the onions along with a pinch of salt and allow to cook for about 8 minutes or until the onions are translucent.
- Stir in garlic, beets, and fennel. Cook for another five minutes and then add in the veggie broth. You want to add just enough broth to cover your veggies.
- Toss in the bay leaf and cloves (you will be fishing these out later, so if you have a piece of cheesecloth to wrap them in you can save yourself the effort later!).
- Bring everything to a boil then reduce to a simmer and cook for about 25 minutes or until the veggies are tender.
HOT OR COLD BEET-FENNEL SOUP: A BLEND OF HUMBLE …
From cbc.ca
- Pour 1 tablespoon of the oil into a Dutch oven or large saucepan and warm over low heat. Add the fennel, onion, garlic and herbs, if you’re using them, and cook, stirring, until the vegetables soften, about 15 minutes; if you need to, add a little more oil. Season with salt and pepper. Add the broth and beets, turn up the heat and bring to a boil, then lower the heat and simmer, partially covered, for about 45 minutes, depending on your beets. Don’t be impatient — the beets must be easily pierced with a knife.
- To puree the soup, use a blender, either stand or handheld (immersion), or a food processor. Working in batches and discarding the spent herb sprigs when you come to them, puree the soup, giving it just a minute more than you might normally in order to ensure that you get a silky texture.
- You can serve the soup hot or let it cool a bit and then refrigerate until it’s thoroughly chilled before serving. If you’ve refrigerated the soup, stir it before serving. Hot or cold, the soup is good with any of the suggested toppings; the strawberries are especially good when the soup is chilled. For the cold version, I like to put a couple of ice cubes in the bowls (or glasses) before I pour in the soup.
- Excerpted from Everyday Dorie: The Way I Cook © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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