Best 2 Beet Consommé Recipes

Indulge in the vibrant and earthy flavors of beetroot with our collection of delectable consommé recipes. Beet consommé, a sophisticated and flavorful soup, is a culinary delight that tantalizes the taste buds. This vibrant soup is crafted from slow-simmered beets, aromatic vegetables, and rich broth, resulting in a symphony of flavors that warm the soul. Whether you prefer a classic consommé, a refreshing chilled version, or a hearty variation with barley or lentils, our diverse recipes cater to every palate. Discover the art of creating this elegant soup and impress your family and friends with your culinary prowess.

Here are our top 2 tried and tested recipes!

BEET BORSCHT

Beet Borscht image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

COLD BORSCHT

Cold Borscht image

Provided by Alex Witchel

Categories dinner, easy, one pot, soups and stews, appetizer, main course

Time 1h

Yield About 2 quarts

Number Of Ingredients 7

Ingredients

10 large or 20 small precooked (canned or vacuum-packed) beets
1 onion, peeled and mostly quartered, root end attached
2 1/2 teaspoons salt, or to taste
2 tablespoons sugar, or to taste
1/4 cup lemon juice, or to taste
Chilled boiled potatoes, for serving, optional
Sour cream or yogurt, for serving

Steps:

Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 9 grams

Tips:

Use fresh beets: Fresh beets have a more vibrant flavor and color than canned or frozen beets.
Roast the beets before using them: Roasting the beets intensifies their flavor and makes them easier to peel.
Use a variety of vegetables: In addition to beets, you can add other vegetables to your consommé, such as carrots, celery, onions, and leeks.
Use a good quality stock: The stock is the base of your consommé, so it's important to use a good quality stock. You can use chicken, beef, or vegetable stock.
Season to taste: Season your consommé to taste with salt, pepper, and other spices.
Serve hot or cold: Consommé can be served hot or cold. If you're serving it cold, chill it in the refrigerator for at least 2 hours before serving.

Conclusion:

Beet consommé is a delicious and healthy soup that is perfect for a light lunch or dinner. It is also a good way to use up leftover beets. With its vibrant color and earthy flavor, beet consommé is sure to impress your guests.