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
TURKISH BEET SOUP
From habeeb.com. Boy do they ever have a lot of Lebanese recipes over there. For Zaar 6 Tour. i didnt think the egg added any thing to this recipe . it was a really red soup that tasted pretty good i used canned beets and just chopped them up .
Provided by Dienia B.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
- Cook for 1 hour until stew meat is tender.
- Add lemon juice, sugar, salt and pepper.
- Cook for 30 minutes more.
- Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
- Pour soup over the egg slowly; serve at once.
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In 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 tablespoons) spoonful of herbed yogurt across the surface of the soup.
CLEAR SUMMER BORSCHT
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams
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#30-minutes-or-less #time-to-make #preparation #dietary #low-sodium #low-carb #low-in-something
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