BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
VEGETARIAN RED BORSCHT
A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is the red version, made with beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian red borscht.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
- When oil is hot, add onion, celery and leek, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, tomato paste, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
- Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
- Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
- Meanwhile, make the horseradish cream: Put horseradish, lemon juice, salt and sugar in a small bowl. Let macerate 5 minutes, then stir in crème fraîche.
- To serve, ladle into soup bowls, and garnish with chopped dill, parsley, tarragon and chives. Pass the horseradish cream at the table.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 11 grams
BEET SOUP WITH HORSERADISH CREAM
Provided by Einat Admony
Categories Soup/Stew Milk/Cream Citrus Garlic Onion Vegetable Passover Horseradish Beet
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
- In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
- Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
- Variation:
- : If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
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.;
ROASTED BEETS WITH HORSERADISH CREAM
A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.
Provided by Chef Kate
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
- crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
- Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
- Peel and halve the beets and cut them into 1/4-inch slices.
- In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
- In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
- Portion out the arugula on six plates and place the beets atop the greens.
- Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2
BEETS WITH HORSERADISH AND PUMPKIN SEEDS
Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
- Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
- In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
- In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
- Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
- In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
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- Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
- Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
- Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
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- Peel eight of the beets* and cut each into 1-inch pieces. (Reserve remaining two beets to make Skillet Beets.) In a 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.
- Transfer soup, half at a time, to a food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through.
- For horseradish cream, in a small bowl combine sour cream, horseradish, and cayenne pepper; stir about 1/2 cup of the cream mixture into the hot soup. Set aside remaining cream mixture.
- To serve, ladle soup into bowls. Top with a dollop of the remaining horseradish cream and, if desired, Skillet Beets.
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