Creamy Beet With Dill Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY ROASTED BEET SOUP

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10



Creamy Roasted Beet Soup image

Steps:

  • In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

1 pound (about 3) beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and pepper
1/2 cup heavy cream
2 to 3 tablespoons red wine vinegar
Lightly whipped cream and dill sprigs for garnish (optional)

CHILLED BEET SOUP WITH DILL CREAM

Categories     Soup/Stew     Blender     Herb     Beet     Summer     Chill     Healthy     Sour Cream     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9



Chilled Beet Soup with Dill Cream image

Steps:

  • Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.

4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons chopped fresh chives or green onions
Sour cream

CREAMY BEET WITH DILL SOUP

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13



Creamy Beet With Dill Soup image

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g

2 tablespoons olive oil
1 ½ pounds raw beets, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon toasted caraway seeds*
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
2 tablespoons fresh dill
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped hard-cooked egg

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.

Provided by Adina Steiman

Categories     Soup/Stew     Summer     Freeze/Chill     Beet     Egg     Sour Cream     Dill     Dinner     Lunch     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10



Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) image

Steps:

  • Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
  • Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
  • Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
  • Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
  • Do Ahead
  • Soup can be made 2 days ahead; cover and chill.

1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill

BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)

This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.

Provided by Celia Barbour

Categories     dinner, soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14



Beautiful Soup (Vegetable Soup With Beets, Dill and Orange Zest) image

Steps:

  • Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
  • Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
  • Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 1537 milligrams, Sugar 17 grams, TransFat 0 grams

6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil
3 medium onions, chopped into 1/2-inch pieces
4 cloves garlic, minced
2 small beets, peeled and cut into 1/2-inch dice
4 to 5 medium carrots, cut into 1/2- inch dice
4 stalks celery, cut into 1/2-inch pieces
1/2 medium celery root, peeled and cut into 1/2-inch dice
3/4 cup chopped dill
2 quarts beef or chicken stock
1 28-ounce can diced tomatoes with their juice
Finely grated zest and juice of 1 orange
Salt and freshly ground black pepper
Sour cream, for garnish
Dark whole wheat sour bread or other hearty bread, for serving

More about "creamy beet with dill soup recipes"

CREAMY VEGETARIAN BORSCHT RECIPE (BEET SOUP) - MOMSDISH
Web Oct 25, 2021 Prep the Veggies: Using a sharp knife, dice the bell peppers and onions into tiny cubes. Shred the cabbage and dice the potatoes …
From momsdish.com
4.8/5 (323)
Total Time 1 hr
Category Soup
Calories 105 per serving
  • Dice bell peppers and onions into tiny cubes. Shred Cabbage, grate carrots and beets, and set aside.
  • In a large skillet, sautée carrots, onions, with 5 tablespoons oil, cook until golden brown. Add beets and bell peppers to cooking ingredients, cook until all vegetables are soft.
  • Fill up a pot with water, bring it to a boil and add cooked vegetables to the pot. Add dill or parsley, either one of them adds a great flavor to the borscht. Add potatoes and cabbage to the pot. Season borscht with salt and pepper.
creamy-vegetarian-borscht-recipe-beet-soup-momsdish image


ROASTED BEET SOUP WITH DILL - THIS HEALTHY KITCHEN
Web Dec 23, 2020 3 tablespoons fresh dill or 2 teaspoons dry dill weed ½ teaspoon sea salt 3 tablespoons lemon juice approx. 1 medium lemon …
From thishealthykitchen.com
5/5 (6)
Total Time 50 mins
Category Appetizer, Soup
Calories 118 per serving
  • Preheat the oven to 425 degrees F convection roast. If you don't have a convection oven or a roast function, just use 425 degrees F bake.
  • Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using foil, make little pockets to place your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and bake until fork tender, which will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
  • While the beets are roasting, prepare the remaining ingredients. Melt the butter (if using) in a pan and then add the chopped onion, carrot and celery. Sauté until softened, about 5-7 minutes. Then set aside.
  • Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in a blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
roasted-beet-soup-with-dill-this-healthy-kitchen image


BEET SOUP RECIPE (EASY AND CREAMY!) - STEPHANIE KAY …
Web Instructions. In 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. Add beets and potatoes, stir to coat with the onion mixture. Add broth, …
From kaynutrition.com
beet-soup-recipe-easy-and-creamy-stephanie-kay image


CREAMY ROASTED BEET SOUP (VEGAN) - CROWDED KITCHEN
Web Aug 9, 2020 Preheat the oven to 375˚ F. Slice ends off of each beets, then peel. Dice into ½ inch pieces, toss in a bit of olive oil, salt and pepper and roast for about 35 minutes. (See above for tips on removing beet stains …
From crowdedkitchen.com
creamy-roasted-beet-soup-vegan-crowded-kitchen image


BORSCHT RECIPE (BEET SOUP) - SPEND WITH PENNIES
Web Oct 19, 2019 4 cups beef broth 2 tablespoons dill fresh, minced 2 tablespoons lemon juice fresh 1 teaspoon lemon zest 1 bay leaf kosher salt to taste black pepper to taste sour cream optional, for serving …
From spendwithpennies.com
borscht-recipe-beet-soup-spend-with-pennies image


SLOW COOKER DILL PICKLE SOUP - PERSNICKETYPLATES.COM
Web Jan 27, 2023 How to make Slow Cooker Dill Pickle Soup. Step One: To the basin of the slow cooker, add the onions, carrots, celery, pickles, and potatoes. As mentioned above, …
From persnicketyplates.com


CREAMY POTATO DILL SOUP [RECIPE!] | POLONIST
Web Jul 31, 2021 From chilled: Pour the soup into a microwavable container, covering it loosely with a lid. Heat for 4 to 7 minutes until hot throughout. From frozen: Thaw the soup …
From polonist.com


CREAMY BEET WITH DILL SOUP RECIPE - CLEAN PLATES
Web Feb 13, 2017 1 ½ pounds raw beets, trimmed and cut into 1-inch chunks 1 large onion, cut into large dice 1 tablespoon butter 1 pinch sugar 3 large garlic cloves, peeled and thickly …
From cleanplates.com


THIS WINTER, TRY THESE AYURVEDIC SOUP RECIPES WHICH ARE SIMPLE AND ...
Web 1 day ago 3 medium purple beets, tops removed, 2 tsp sesame, coconut, or grapeseed oil, 1 yellow onion or fennel bulb, chopped, 3 garlic cloves, minced (reduce or replace with ¾ …
From freepressjournal.in


WINTER SALAD RECIPES THAT LET COLD-WEATHER PRODUCE SHINE
Web Jan 30, 2023 Gentl & Hyers. In this recipe from Cooking with Mushrooms by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown …
From foodandwine.com


BEET & RED CABBAGE BORSCHT WITH DILL & MINT YOGURT CREAM …
Web Profile Menu. Join Now. Join Now
From chason.qc.to


BEET & FONIO SALAD WITH SPICY PICKLED CARROTS RECIPE | EATINGWELL
Web 6 hours ago Step 7. Drain the carrots. Transfer the carrots to a large bowl. Add the beets and fonio; mix well. Drizzle with 1/2 cup dressing (reserve the remaining dressing for …
From eatingwell.com


BEET & RED CABBAGE BORSCHT WITH DILL & MINT YOGURT CREAM …
Web Directions Step 1 Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in caraway seeds and star anise; cook, stirring occasionally, until toasted and …
From eatingwell.com


CREAMY BEET WITH DILL SOUP | RECIPESTY
Web 1?½ pounds raw beets, cut into 1-inch chunks; 1 large onion, cut into large dice; 1 tablespoon butter; 1 pinch sugar; 3 large garlic cloves, thickly sliced; 1 teaspoon toasted …
From recipesty.com


CREAMY BEET WITH DILL SOUP RECIPE : GLORIOUS SOUP RECIPES
Web Nov 3, 2013 Creamy Beet With Dill Soup Recipe Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add beets, then onion; saute, stirring very little …
From glorioussouprecipes.com


CROCKPOT PICKLE SOUP - BALANCING MOTHERHOOD
Web Instructions. To your slow cooker, add in the onion, carrots, celery, pickles and potatoes. Sprinkle the veggies with the sugar, salt and pepper. Pour in the chicken stock. Cook on …
From balancingmotherhood.com


BEET SOUP WITH DILL RECIPE | EAT SMARTER USA
Web Preparation steps. 1. Peel and finely dice the onion, carrot, celery root, and the beet. Heat the butter in a pan, add the vegetables, and sauté briefly. Add the bay leaf and the broth. …
From eatsmarter.com


CREAMY WHITE BEAN SOUP WITH SAGE GREMOLATA RECIPE
Web Jan 27, 2023 Remove the saucepan from the heat and reserve the sage-frying oil. Let the fried sage leave cool for a few minutes until cool enough to handle. Place the parsley, …
From simplyrecipes.com


POLISH CREAMY BEET BARSZCZ SOUP (BARSZCZ ZABIELANY) RECIPE
Web Nov 2, 2019 Gather the ingredients. Preheat oven to 400 F. Wrap beets in aluminum foil and roast until tender, about 30 to 45 minutes. When cool enough to handle, peel and …
From thespruceeats.com


20+ EASY, COMFORTING & CREAMY DINNER CASSEROLE RECIPES
Web Jan 28, 2023 21 Comforting, Creamy Dinner Casseroles with Three Steps or Less. These comforting, creamy casserole dishes are perfect for a main course. From cheesy …
From eatingwell.com


UKRAINIAN BORSCHT RECIPE (BEET SOUP) - IFOODREAL.COM
Web Dec 9, 2022 Do not skip. Then add beets and a bit more oil, cook for another 5 minutes. Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook …
From ifoodreal.com


10 WHOLE30 SOUP RECIPES - THE WHOLE30® PROGRAM
Web Jan 30, 2023 Recipe and photos by Sarah Steffens. This 30-minute meal uses simple ingredients that produce an intensely flavorful outcome. Browned pork sausage and …
From whole30.com


CREAMY ROASTED BEET SOUP - THE MOM 100
Web Nov 3, 2019 Directions. In a large pot over medium heat, melt the butter. Sauté the onions for about 5 minutes until tender but not browned. At this point if you have an immersion …
From themom100.com


15 HEALTHY CARROT SOUP RECIPES - SELECTED RECIPES
Web Add flour or cornflour. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a …
From selectedrecipe.com


VEGETARIAN BORSCHT (BEET SOUP) RECIPE WITH DILL - EAT SIMPLE FOOD
Web Add beets, carrots, sweet potatoes, salt, pepper, and enough water to cover all the vegetable by ¼". Bring to a boil, reduce heat, cover and cook ~ 20-25 minutes (stirring …
From eatsimplefood.com


Related Search