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Red Beet Soup Recipe

Red Beet Soup Recipe

Beets are much maligned vegetables and most people do not like its taste. But there are many ways in which beets can be made into tasty preparations. Making a red beet soup is just one of the many ideas.
Rimlee Bhuyan
Most people do not like to eat beets as they find them too bland and flavorless. But this is because they cook it the wrong way. In many fine dining restaurant, beets have emerged as one of the star ingredients and dishes like beetroot carpaccio and beetroot puree are gaining popularity. You too can savor the unique flavor of beets by preparing it the right way. One of the best way to prepare beets is to make a soup out of it. Beetroot soup can be prepared with red as well as golden yellow beetroot. But personally I prefer the red beet soup as it looks visually stunning. It works well as an appetizer if you are planning a dinner party and want to impress your friends. Beet soup can be flavored with different types of vegetables or meats to give it a whole new taste. The key to making a delicious and flavorful red beet soup recipe is to choose the freshest organic beets. Calories in beetroot is very low and hence you can eat them without guilt.

Simple Red Beet Soup

  • 1 Kg red beets
  • 1 red onion
  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • Sea salt
  • 2 teaspoon freshly ground pepper
  • 2 teaspoons fresh lemon juice

To make this red beet soup, first wash the beets thoroughly and peel them. Then cut them into 1 inch chunks and keep them aside. Chop the red onion into small cubes. In a large pot, add some olive oil and when the oil becomes hot, add the chopped onions. Fry the onions until they are soft and translucent. Add the chopped red beets along with the chicken broth. Sprinkle it with sea salt and let the soup come to a boil. Reduce heat and let the soup simmer for 20 - 25 minutes until the beets are cooked through. Remove the mixture from heat and use an immersion blender to puree the mixture. When you are done pureeing the mixture, place the pot back on the flame and let it simmer for 2 minutes. Check seasoning and add freshly ground ginger and lemon juice. Add a bit of water if you think that the consistency is too thick. Serve red beet soup hot in soup bowls with a dollop of cream, if desired. This beet soup is a variation of the Polish red beet soup known as Borscht.

Red Bell Pepper and Beet Soup

  • 2 red beets, peeled and cut into ½ inch pieces
  • 3 red bell peppers, diced
  • 3 ½ cups chicken stock
  • 2 onions, chopped
  • Sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 cup soft goat cheese, crumbled
  • 1 ½ teaspoon freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 1 cup water

In a medium-sized saucepan, heat the olive oil. Add the chopped onions and fry them until they are soft and translucent. Next, add the diced red bell peppers along with the red beets and cook for 2 minutes. Add salt, pepper and lemon juice to this mixture. Next, add chicken stock and water and let the mixture simmer for 20 - 25 minutes. Remove saucepan from heat and use an immersion blender to puree the mixture. Transfer the soup to a large bowl and chill it in the refrigerator overnight. Serve the soup cold by dividing the soup in soup bowls and sprinkling it with crumbled feta cheese.

Roasted Red Beet and Fennel Soup

  • 4 medium red beets
  • 1 large onion, chopped
  • 1 large fennel bulb, chopped
  • 8 teaspoons reduced-fat sour cream
  • 4 cups vegetable broth
  • 1 Granny Smith apple, chopped
  • ¼ cup water
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt

To make this red beet soup, first wash and peel the beets and trim its edges. Place the beets along with the chopped onions on a baking tray lined with aluminum foil and bake them in an oven for 1 hour at 375° F. In a saucepan, combine the vegetable broth with the chopped fennel bulb and apple and simmer for 12-15 minutes until the fennel are tender.

Once the beets are roasted, remove from the oven and allow them to cool slightly. Coarsely chop the beetroot, reserving the juice. Add the chopped roasted beets and roasted onion in the saucepan containing the fennel and apple mixture. After 6 - 7 minutes remove the pan from the flame and puree the mixture in a blender. Add salt, pepper, white wine vinegar and lemon juice to this pureed soup and then place it back on the stove simmer for 2 - 3 minutes. Ladle the red beet soup into soup bowl and add a dollop of sour cream to serve.

Red beet soup recipes are tasty and full of flavor. Beets are rich in nutrients and making beetroot soup is one of the best ways to have it.