Beet And Ginger Soup With Cucumber Recipes

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GINGERY BEET SOUP



Gingery Beet Soup image

Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for serving
1/2 yellow onion, chopped
2 tablespoons chopped peeled ginger, plus 1/4 teaspoon grated ginger
3 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 cups chopped peeled beets (from 2 medium)
1 cup chopped Yukon Gold potato (from 1 large)
1/2 cup plain yogurt
Fresh thyme leaves, for serving (optional)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
  • Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.

BEET-AND-GINGER SOUP WITH CUCUMBER



Beet-and-Ginger Soup With Cucumber image

Provided by Amanda Hesser

Categories     soups and stews, appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds small beets, trimmed and scrubbed
3 tablespoons olive oil
Coarse sea salt or kosher salt
1 small leek, trimmed and chopped
1 clove garlic, smashed
3 tablespoons chopped ginger
3 cups chicken broth
Juice of 1 lemon
1/2 English cucumber, peeled, seeded and chopped into 1/8-inch cubes

Steps:

  • Preheat the oven to 325 degrees. Place the beets in a bowl and sprinkle with 1 tablespoon of oil and season with salt. Toss to coat. Place the beets on half of a large sheet of aluminum foil and fold over to make a pouch. Seal tightly. Place in the oven and roast until a fork easily pierces the beets, about 1 hour and 15 minutes. Remove from the oven and let cool. Peel off skin and cut beets in quarters.
  • In a soup pot, warm the remaining olive oil over medium heat. Add the leek and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the garlic and ginger; cook 2 minutes more. Season lightly with salt. Add the beets, chicken broth and 3 cups of water. Bring to a simmer and cook for 10 minutes.
  • Transfer the soup in batches to a food processor and process until smooth. Then return the soup to the pot and place over medium heat. Taste and adjust seasoning, adding more salt, the lemon juice to taste and more ginger if you wish. Just before serving (the soup should not be served too hot; it could even be served chilled or at room temperature), add the cucumber to the soup and stir. Then ladle into bowls and serve immediately. You may serve this with a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1010 milligrams, Sugar 16 grams

COLD BEET AND CUCUMBER SOUP



Cold Beet and Cucumber Soup image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 cups

Number Of Ingredients 10

4 medium beets, trimmed
3 to 4 scallions, chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon grated fresh horseradish
1 tablespoon wine vinegar
1 cup beet juice
1 cup chicken broth
Salt and freshly ground pepper
1 cup sour cream
Handful fresh dill sprigs

Steps:

  • Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
  • Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.

BEET, RHUBARB, AND GINGER SOUP



Beet, Rhubarb, and Ginger Soup image

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

Provided by Nigella Lawson

Categories     HarperCollins     Soup/Stew     Rhubarb     Beet     Cumin     Ginger     Vegetarian     Vegan     Dairy Free     Tree Nut Free     Soy Free     Spring     Summer     Fall

Yield Makes 1.5 liters

Number Of Ingredients 9

14 ounces rhubarb (trimmed weight)
1 pound 2 ounces raw beets (approx. 3 cups roughly chopped)
1 large onion (approx. 1½ cups, chopped)
2 tablespoons olive oil
3 fat cloves of garlic
2 teaspoons ground cumin
4 cups cold water
2 teaspoons flaky sea salt or kosher salt (or 1 teaspoon fine sea salt)
3-inch piece of fresh ginger

Steps:

  • Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
  • Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
  • Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
  • With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
  • If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.

ROASTED BEETS WITH GINGER



Roasted Beets With Ginger image

I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share.

Provided by justcallmetoni

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs beets (about 6 small to medium beets)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons finely grated ginger
2 tablespoons balsamic vinegar
salt
pepper

Steps:

  • Preheat oven to 375 degrees.
  • Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
  • Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
  • Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
  • Serve and enjoy.

Nutrition Facts : Calories 158.4, Fat 5.5, SaturatedFat 0.8, Sodium 177.6, Carbohydrate 25.4, Fiber 4.8, Sugar 19.4, Protein 4

BEET AND GINGER SOUP



Beet And Ginger Soup image

This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.

Provided by Nigella Lawson

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 5

8 ounces cooked beets (or one 15-ounce can, drained)
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
Salt and freshly ground black pepper

Steps:

  • Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
  • Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1115 milligrams, Sugar 16 grams

BEET, GINGER, AND COCONUT MILK SOUP



Beet, Ginger, and Coconut Milk Soup image

Provided by Andrea Bemis

Categories     Soup/Stew     Ginger     Vegetarian     Lunch     Coconut     Beet     Healthy     Vegan     Self     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Steps:

  • In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)



Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) image

This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.

Provided by Adina Steiman

Categories     Soup/Stew     Summer     Freeze/Chill     Beet     Egg     Sour Cream     Dill     Dinner     Lunch     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill

Steps:

  • Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
  • Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
  • Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
  • Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
  • Do Ahead
  • Soup can be made 2 days ahead; cover and chill.

CARROT BEET GINGER SOUP



Carrot Beet Ginger Soup image

This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.

Provided by cookalot 2

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 medium beets
1 cup onion
1 tablespoon canola oil
1 lb carrot
1 large garlic clove
1 tablespoon minced fresh ginger
6 cups water or 6 cups stock
1 teaspoon grated orange peel
3/4 teaspoon salt
pepper
4 teaspoons sour cream (optional)

Steps:

  • Peel beets and cut into chunks.
  • Fry onions in oil.
  • Add carrot chunks.
  • Fry for 10 min.
  • Add ginger, garlic, and orange peel.
  • Add stock or water.
  • Slow boil for about 50 minute or until veg are soft.
  • Puree
  • Add salt and pepper.
  • Serve with sour cream.

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