Beet And Potato Soup Recipes

BEET AND POTATO SOUP

Steps:

• Saute onions with dill in butter until softened.
• Add cubed potatoes and saute for a few minutes.
• Add stock and beets.
• Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
• Blend with a hand blender until desired texture.
• Finish with cream or half/half, salt and pepper to taste.
• Serve hot.
• Note: prep. time includes cooking of the beets.

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

CHUNKY BEET, POTATO AND BEEF SOUP

Steps:

• In a large saucepan, heat the oil over moderate heat.
• Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
• Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
• Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
• Add the beef and cook for three minutes or until just cooked through.
• Serve topped with a dollop of sour cream.

ROASTED BEET AND POTATO SOUP

Steps:

• Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
• Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
• Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
• Remove from heat and fish out the bay leaf.
• Puree with a immersion blender (or in a regular blender in batches).
• Add the milk and more broth, if needed, and return to the stove until just heated through.
• Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.

ROASTED BEET AND POTATO BORSCHT

Steps:

• Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
• Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.