Beet Bisque Recipes

BEET BISQUE

Steps:

• Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
• Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
• Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
• Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.

CREAMY BEET BISQUE

Steps:

• Pre-heat the Instant Pot using the SAUTE function.
• When the display reads HOT, add olive oil, onion, and beets until the onion has softened and begins to appear translucent.
• Add garlic and stir until fragrant.
• Add ginger root, parsley, cilantro stems, kale, raw cashews, coconut milk, homemade vegetable stock, and lemon juice.
• Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 10 minutes.
• When the cooker beeps to let you know it's finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
• Remove the lid on your pressure cooker, purée using an immersion blender.
• Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.

ROOT VEGGIE BISQUE

Steps:

• Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
• Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
• Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

ROASTED BEET BORSCHT BORSCH

Steps:

• Heat oven to 400 degrees.
• Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
• Bake until the beets are tender, about 1 hour.
• Set aside.
• When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
• In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
• Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
• Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
• Remove the thyme sprigs.
• Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
• Blend until smooth, add more stock if the puree is too thick.
• Add the vinegar and honey; season with salt and pepper.
• Blend again to incorporate flavors.
• Borscht can be served hot or cold.
• To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
• Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.