Beet And Potato Soup Recipes

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ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

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.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

BEET AND POTATO SOUP



Beet and Potato Soup image

I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.

Provided by Lori Mama

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium sized beets, cooked and cubed
4 medium sized potatoes, cubed
1 onion, chopped
1/4 cup fresh dill
2 tablespoons butter
8 cups vegetable stock
1/2 cup cream or 1/2 cup half-and-half cream
salt and pepper

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



Beet Soup image

This beet soup recipe is made with red beets and potatoes and blended to create a rich, velvety creamy textured soup.

Provided by Stephanie Kay

Categories     Soup

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4 large red beets, peeled and diced (roughly 1.5 lbs)
1 medium white potato, peeled and diced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground pepper
Sour cream or crème fraîche
Dill, fresh

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.

Nutrition Facts : ServingSize 1 serving, Calories 167 calories, Sugar 15 grams, Fat 4 grams, Carbohydrate 31 grams, Fiber 7 grams, Protein 4 grams

ROASTED BEET AND POTATO SOUP



Roasted Beet and Potato Soup image

I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

Provided by duonyte

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 medium onion, chopped
1 -2 garlic clove, cut in half
2 cups diced potatoes, about 1 lb
2 cups diced roasted beets, about 1 lb
1 tablespoon dried celery flakes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 bay leaf
2 -3 black peppercorns
3 -4 cups low sodium chicken broth
1 (12 ounce) can evaporated milk

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.

BEET SOUP



Beet Soup image

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

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

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

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