Golden And Red Beet Soup Recipes

GOLDEN BEET SOUP

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
• Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.

GOLDEN BEET SOUP

Steps:

• Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
• Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
• Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
• Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

GOLDEN BEET SOUP

Steps:

• Heat the oil in a dutch oven or a heavy bottomed large pot. Add the leeks, season with salt and cook for about 3 minutes, until they are tender.
• Add the carrots, celery and garlic. Season with salt and pepper and cook for another 3-5 minutes, until the carrots have softened.
• Add the beets, season with salt and pepper, cook for another 3-5 minutes, until they are starting to soften. Pour in 1 cup of chicken broth, bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes, until the beets have softened even more. Since they take a lot longer than the potatoes to cook through, this will give them a head start in cooking, so they finish cooking at the same time. The broth should mostly become absorbed by all the vegetables.
• Pour in the remaining 5 cups of broth and the water. Adjust the amount of water depending on how thick/thin you like your soup to be. Bring to a boil.
• Add the potatoes, reduce to a simmer and cook the soup for about 5-7 minutes.
• Add the bell pepper and continue cooking just until the potatoes and beets are both cooked through.
• Add the zucchini and cook for 3-5 minutes.
• Garnish the soup with fresh herbs. You can also serve the soup with sour cream, just like traditional Borsch. If you're not serving the soup with sour cream, it might be a good idea to add a Tablespoon or two of freshly squeezed lemon juice at the end, for a bright note of acidity.
• Leftovers reheat really well, so make sure to make a big pot and you can enjoy it two days in a row, or make it in advance for a a convenient and very nutritious meal to serve to your family or guests.

GOLDEN AND RED BEET SOUP

Steps:

• Trim beets (reserve greens for another use) and peel. Separately cut golden and red beets into 1/4-inch-thick slices. Finely chop onion. In each of two 3-quart saucepans melt 1 tablespoon butter over moderate heat. Add red beets and half of onion to butter in one pan and golden beets and remaining onion to other. Cook beet mixtures, stirring, 5 minutes. Add 2 cups water and 1 teaspoon salt to each beet mixture and simmer, uncovered, 40 minutes, or until beets are very tender.
• In a blender or food processor puree each mixture separately with 1 1/4 cups milk until smooth (use caution when blending hot liquids). Return soups to pans and reheat over moderate heat.
• In a small bowl whisk together crème fraîche or sour cream and dill. Divide soups among 6 bowls, pouring them simultaneously into opposite sides of each bowl.
• Serve soup topped with cream mixture and garnished with dill.

RED AND GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees.
• Wash the beets and roast them, tightly covered, with 1/4 cup of water.
• Roast for 1 hour or until tender.
• Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
• With a sharp knife, trim off the top and bottom of each orange.
• Pare of the rest of each peel, making sure to remove all pith.
• Slice the oranges into 1/4 inch rounds.
• Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
• Stir in olive oil.
• Season to taste with salt and pepper.
• When the beets are cool enough to handle, peel them and slice into rounds.
• Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
• Sprinkle with the toasted walnuts.

GOLDEN BEET AND PEACH SOUP WITH TARRAGON

Steps:

• Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

GOLDEN BEET SOUP

Steps:

• Saute beets and onions in olive oil for approximately 10 minutes.
• Add 2c of the chicken stock and heat through.
• Add 1c water.
• Bring to a boil.
• Reduce to a simmer for approximately 45 minutes or until beets are tender.
• Let cool slightly.
• Puree the soup in blender or food processor until very smooth.
• If soup is too thick, add some of the 3rd c of chicken stock.
• Add lemon juice. Season with salt and pepper.
• If you like, you can garnish with red beet puree.

CHILLED GOLDEN BEET AND BUTTERMILK SOUP

Steps:

• In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
• Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
• Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
• Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.