Red Beet Soup Recipes

Steps:

• Place beef short ribs, salt and pepper in a stock pot.
• Cover with water (at least 3 quarts) and bring to a boil.
• Let simmer until the meat falls off the bone.
• Skim off any "scum" and visible fat.
• Add cubed red beets, ensuring that there is enough liquid to cover them.
• Bring back to the boil.
• Simmer until red beets are tender.
• Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
• Add the blended mixture back to the pot.
• Add cubed potatoes and simmer until tender.
• Add half and half, and sour cream.
• Mix well.
• Be certain to not let the soup come to a boil once the dairy products have been added.
• Check for seasoning. Adjust with salt and pepper as necessary.
• Serve and enjoy.

Steps:

• Cook beets 30 min or until tender. Keep water (broth).
• Peel beets and julienne; return to pot.
• Add sugar, salt, lemon juice to taste. Cool.
• When ready to serve, add cucumber, scallions and one-half egg to each bowl.
• Garnish with a dollop of sour cream, dill and parsley.
• NOTE: You can use red wine vinegar instead of lemon juice.

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Steps:

• Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
• Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
• Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
• Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

Steps:

• Trim beets (reserve greens for another use) and peel. Separately cut golden and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two 3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets and half of onion to butter in one pan and golden beets and remaining onion to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1 teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or until beets are very tender.
• In a blender or food processor puree each mixture separately with 1 1/4 cups milk until smooth (use caution when blending hot liquids). Return soups to pans and reheat over moderate heat.
• In a small bowl whisk together crème fraîche or sour cream and dill. Divide soups among 6 bowls, pouring them simultaneously into opposite sides of each bowl.
• Serve soup topped with cream mixture and garnished with dill.

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
• Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
• Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

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.

Steps:

• In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

Steps:

• Put the beets in a kettle; add water to cover and salt to taste. Bring to a boil, cover and cook 30 minutes or longer until tender. Cooking time will depend on the size and age of the beets. Drain beets and peel.
• Put two beets into a food processor or electric blender and blend thoroughly. Add 1/2 cup of the beef broth and blend once more. Spoon and scrape the mixture into a saucepan.
• Cut the remaining beet into thin slices. Stack the slices and cut them into thin strips (julienne). There should be about 1/3 cup.
• Put the vinegar, 1/4 cup water and caraway seeds in a saucepan and bring to a boil. Add the remaining broth and cook 5 minutes. Strain the broth and discard the seeds.
• Heat the puree of beets and pour in the caraway broth. Bring to a boil.
• Cut the ham into very thin strips. There should be about 1/4 cup.
• Whip cream and add it to the soup, beating with a wire whisk. Add salt and pepper; bring to simmer.
• Pour the soup into 6 cups and garnish each portion with thin strips of beet and ham.