Does anyone have a delicious recipe for beet soup?

Question

I am looking for a delicious recipe for a beet root soup, one that is relatively easy to make and really tasty.

Answer 1

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SHOPPING LIST: Cumin
Parsnip
Chicken or vegetable stock
Juniper berries or bay leaf
Thyme
Sour cream & dill for serving

Beets
Carrots
Onion
Potato


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1 Melt butter in medium-large saucepan, then add and cook over medium heat about 15 minutes, uncovered; stir often 2-3 tablespoons unsalted butter
4 medium beet roots, peeled and chopped
2 medium carrots, chopped
1 medium potato, peeled and chopped
1 parsnip, chopped
1/2 to 1 tsp cumin seed
1 tsp salt

2 Stir in, bring to boil, then lower heat and simmer—covered—30-40 minutes or until vegetables are well-softened Enough stock to cover vegetables (about 4 cups)
3-4 juniper berries, crushed, or 1 bay leaf
Sprig of fresh thyme or 1/4 tsp dried thyme, crushed
Salt and fresh ground black pepper

3 Stir in Juice of 1/2 lemon

4 Remove bay leaf and thyme sprig, then ladle soup into blender and purée.
To serve:
Serve in bowls with a dollop of sour cream
Sprinkle servings with fresh dill

Answer 2

Beet Soup

Ingredients:
1 onion
8 red beets
4 parsnips
5-6 carrots
1-2 zucchini or other squash
2 cups cauliflower
2 peeled potatoes
1 can of veg stock (or water with veg bouillon, if you prefer)
2 cups cooked white cannelini beans
or garbanzos

Instructions:
1. In a big stock pot, saute the onions and carrots in olive oil. Gradually add other vegetables - parsnips, zucchini, etc. When it seems to need liquid, add the veg stock. Then add water as needed.You can vary the saltiness by adding more water. Keep adding veggies andwater until everything is in the pot, and it's bubbling away. Cook it all up for an hour or so, or until the veggies are pretty soft. I like to cook soups on a lower heat for a longer time, if possible. Blend all ingredients (you will have to do this in shifts.) Serve with cream and/or green onions to garnish.

Answer 3

INGREDIENTS:
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups stock (beef, chicken, or vegetable)
salt and freshly ground pepper
heavy cream

DIRECTIONS:
1. 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.

2. 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.

3. 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.

Answer 4

1 1/2 lbs. soup meat with bone
1/2 c. diced string beans or cooked white beans
1 med. onion, chopped
3/4 c. tomatoes or juice (opt.)
1 med. potato, diced
1/2 c. sour cream
2 tbsp. lemon juice
10-12 c. cold water
2-3 c. shredded cabbage
2 med. carrots, cut in strips
3 med. beets, cut in thin strips
1 clove garlic, crushed
1/2 c. celery, thinly sliced
Chopped dill
Salt to taste

Cover the meat with cold water, add the salt. Bring slowly to the boiling point, then skim. Cover and simmer 1 1/2 hours. Add vegetables. Cook until tender. Add cream just before serving.

Answer 5

Russian Beet Soup

1 cup dry navy beans
2 1/2 pounds ground beef
8 ounces bacon
10 cups cold water
1 bay leaf
8 peppercorns
2 garlic cloves
2 tablespoons dried parsley
1 carrot, peeled chopped
1 celery rib, chopped
1 red onion, chopped
1 teaspoon salt
10 beets
2 cups cabbage
2 leek ribs
3 potatoes
1 (16-ounce) can whole tomatoes
1 tablespoon tomato paste
3 tablespoons red wine vinegar
4 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter

Cover dry navy beans with water and allow to soak overnight; drain and rinse. Cover with fresh water in a saucepan; simmer, covered, for 1 1/2 to 2 hours until tender. Drain.
In a kettle, combine ground beef, bacon, and cold water; bring to a boil. Skim the surface. Add bay leaf, peppercorns, garlic cloves, dried parsley, chopped carrot, chopped celery rib, chopped red onion, and salt. Cover and simmer over low heat for about 1 1/2 hours.
Scrub beets and cook in boiling water until tender, about 45 minutes; drain, and cool.
Peel and cut 8 of the beets into wedges and puree the remaining 2 in a food processor or blender with 2 cups of the broth.
Add the sliced beets and puree to the kettle with shredded cabbage, sliced leek ribs, diced potatoes, whole tomatoes, tomato paste, red wine vinegar, sugar. Bring to a boil, reduce the heat, and simmer for 45 minutes.
Add the navy beans to the soup. Simmer for 20 minutes.
Mix flour and melted butter together and add to the soup, stirring until thickened slightly.
Makes 6 servings.

Answer 6

Try this recipe for real French Onion Soup !

http://www.gourmet-food-revolution.com/easy-French-onion-soup-recipe.html

....but make a BIG pot of it because it will keep for up to 5 days in the refrigerator.

Answer 7

That is sort of an oxymoron, isn't it? Delicious beet soup..is that possible?

Answer 8

look it up under Russian Borscht in the summer i prefer it cold with a spoonful of sour creme....but it is also served hot....and spoon on sour creme with it too..

Answer 9

I HAVE A RECIPE, BUT IF OR NOT IT IS DELICIOUS, I CANNOT GUARANTEE YOU THAT.

Answer 10

no