Best 3 Chilled Beet Soup With Yogurt And Pepitas Recipes
In the culinary world, beetroots, known for their earthy sweetness, vibrant hue, and nutritional prowess, take center stage in a chilled soup that exudes both elegance and simplicity. This delightful chilled beet soup recipe, complemented by a refreshing yogurt and tangy pepitas topping, offers a symphony of flavors and textures that will tantalize your taste buds. As you embark on this culinary journey, you'll discover additional recipe variations that cater to diverse dietary preferences and flavor profiles. From a vegan-friendly version that swaps yogurt for creamy coconut milk to a smoky roasted beet soup that adds a touch of char and depth, these variations promise a delightful culinary experience for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
CHILLED BEET SOUP SHOOTERS
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 12 to 16 shooters
Number Of Ingredients 9
Steps:
- Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.
- Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.
- Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.
CHILLED BEET SOUP WITH CHIVES
Categories Soup/Stew Milk/Cream Blender Dairy Vegetable Low Fat Vegetarian Quick & Easy Beet Carrot Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
- Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
- Ladle into bowls or mugs. Top with chives.
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
Tips:
- Choose fresh and tender beets: Look for beets that are small to medium in size, with smooth, unblemished skin. Avoid beets that are large, woody, or have blemishes.
- Roast the beets before using them: Roasting the beets intensifies their flavor and makes them sweeter. To roast the beets, simply toss them with olive oil, salt, and pepper, and roast them in a preheated oven at 425°F for 45-60 minutes, or until they are tender.
- Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy soup. If you don't have a high-powered blender, you can also use a food processor, but the soup may not be as smooth.
- Chill the soup before serving: Chilled beet soup is best served cold. To chill the soup, simply place it in the refrigerator for at least 2 hours, or overnight.
- Garnish the soup with yogurt, pepitas, and fresh herbs: Yogurt, pepitas, and fresh herbs add a delicious and refreshing touch to chilled beet soup. You can also garnish the soup with crumbled feta cheese, goat cheese, or a drizzle of olive oil.
Conclusion:
Chilled beet soup is a delicious and refreshing summer soup. It's easy to make, and it's a great way to use up fresh beets. This soup is also a good source of vitamins and minerals, including vitamin C, potassium, and folate. So next time you're looking for a healthy and delicious summer soup, give chilled beet soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
