do you have any recipies for beet soup?

Answer 1

you mean borscht?

Here ya go:

Borscht "This is the best borscht I have ever eaten. Double the recipe, because it freezes well."
Original recipe yield: 8 servings.
Prep Time:25 MinutesCook Time:1 Hour Ready In:1 Hour 25 MinutesServings:8

INGREDIENTS:
6 cups water
3/4 tablespoon salt
1/2 cup finely chopped carrots
1/4 cup chopped green bell pepper, divided
1/2 stalk celery, chopped
1 medium beet
1/2 cup canned peeled and diced tomatoes
3 potatoes, quartered
1/3 cup butter
1/2 cup chopped onion
1 1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 tablespoon dried dill weed
1/4 teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste



DIRECTIONS:
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

It freezes really well.....

Answer 2

4 medium-sized beets without tops or roots
3 cups mild homemade beef or chicken broth or high-quality canned broth
1 tablespoon lemon juice
1 tablespoon chopped onion
herb salt, to taste
sugar (optional)
plain yogurt, as garnish (1 tablespoon per serving)

Boil the beets until tender. Cool them to room temperature and peel. Chop the beets roughly and place them in a blender with the broth, lemon juice, and onion. Blend on a high setting until well puréed. Add herb salt to taste and a pinch of sugar, if desired. This soup can be served cold or hot. Top with a dollop of yogurt in each bowl before serving.

Serves 4.

Answer 3

Beet and Beet Green Soup with Shrimp:

2 pounds medium beets with their greens
2 quarts water
1 tablespoon vegetable oil
1 pound medium shrimp, shelled and deveined, shells reserved
Salt and freshly ground pepper
1 tablespoon tomato paste
2 medium onions, diced
2 medium celery ribs, diced
1/4 cup sour cream
2 tablespoons chopped dill
1 garlic clove, minced
3/4 teaspoon lemon salt or citric salt

1. Cut the greens off the beets and discard the tough stems. Roughly chop the leaves and tender stems. In a medium saucepan, cover the beets with the water and bring to a boil. Simmer over low heat until the beets are tender, about 45 minutes. Strain the beet-cooking liquid into a large bowl. Transfer the beets to a plate and let cool, then peel and coarsely grate them on a box grater.

2. Heat the oil in a saucepan. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring, until the shells start to brown, about 5 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the beet liquid and bring to a boil, then simmer for 20 minutes, skimming occasionally.

3. Strain the broth into a large saucepan. Add the onions, celery, beet greens and grated beets and bring to a boil. Cover and simmer over low heat until the celery and onions are very tender, about 25 minutes. Add the shrimp and simmer until just cooked through, about 1 minute. Remove from the heat and let stand for a few minutes.

4. In a small bowl, combine the sour cream, dill, garlic and lemon salt. Stir the sour cream into the soup, season with pepper and serve.

Yield: 4 to 6

Answer 4

Honestly CHECK OUT WWW.COOKS.COM

or take and chopp fine, some beets, oinions, cilantro, green pepper
in pot add alittle oil just ebough to simmer the veggies, then add alittle salt, pepper and a pinch of garlic powder...stir realy good
then add 1 cup water and 1 can creme of chicken mix together really well let simmer covered.

then take some egg noodles and boil them seperate until done then add together with eaither some ham, or small beef peices or even some shrimp or claims and taste pretty darn good, my polish grandmothers recipt

Answer 5

you must try cold beet soup which especially tastes great in summer. you'll need:

cooked grated beet
chopped cucumber
chopped boiled egg
chopped spring onions
buttermilk (kefir)

mix everything and chill for an hour. eat on its own or serve with boiled potatoes.

Answer 6

http://www.recipezaar.com/recipes.php?q=beet+soup

Answer 7

Beet Soup with Cilantro Pesto

Ingredients:
Beet Soup:
6 large fresh beets, scrubbed, tops removed
1 large onion
2 cloves fresh garlic
1 large chunk fresh ginger root, chopped
5 cups cranberry juice or enough juice to cover the beets by 1 inch
Salt and pepper
Cilantro Pesto:
3 tablespoons freshly chopped cilantro
1/2 cup lowfat sour cream or plain yogurt
Salt and pepper

Directions:
Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.
To prepare pesto, combine all ingredients and chill.

To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

OR


Watermelon Beet Soup

Ingredients:
1 (15-ounce) can beets, drained
1 half watermelon, chopped
2 oranges, peeled, pitted
1 cup water, optional
2 tablespoons fresh dill, chopped, plus more for garnish
Salt and white pepper

Directions:
Blend all ingredients together until smooth. For a smoother consistency, add approximately 1 cup of water. Chill for at least 6 hours. Season with fresh dill, salt and white pepper. Garnish with fresh dill.

OR

Chilled Beet Soup with Chives

Ingredients:
2 tablespoons olive oil, for frying
3 medium carrots, peeled, chopped
1 onion, finely chopped
3 tablespoons balsamic vinegar, red wine vinegar or raspberry vinegar
2 (15-ounce cans) sliced beets with liquid
1 tablespoon honey
2 cups buttermilk or 2 cups milk plus 2 tablespoons lemon juice
Salt and pepper
Garnish: chopped fresh chives and sour cream

Directions:
In a large nonstick skillet, heat oil over low heat. Add carrots and onion. Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced. Working in batches, add beets with their liquid, honey, and carrot mixture to blender. Puree. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead, covered and chilled.)
To serve, ladle into bowls or mugs. Top with chives and sour cream.

Answer 8

no but if you get any pass them on :D

Answer 9

cook it