Best 6 Red Beet Soup Recipes

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**Red Beet Soup: A Vibrant and Flavorful Culinary Delight**

Indulge in the vibrant hues and earthy flavors of red beet soup, a culinary masterpiece that tantalizes the senses and nourishes the body. This remarkable soup is not only a feast for the eyes but also a treasure trove of essential nutrients, making it a wholesome and satisfying meal. Discover a collection of delectable red beet soup recipes within this article, each offering a unique twist on this classic dish. From the traditional Ukrainian borscht, brimming with colorful vegetables and tender meat, to the refreshing chilled beet soup, perfect for warm summer days, these recipes cater to diverse tastes and preferences. Embark on a culinary journey as you explore the versatility of red beets, transforming them into a symphony of flavors that will leave you craving for more.

Here are our top 6 tried and tested recipes!

BEET, GINGER AND RED CABBAGE SOUP



Beet, Ginger and Red Cabbage Soup image

This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
1 1/2 cups peeled and diced red beets
1 1/2 cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish, for

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
  • Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

SWEET RED PEPPER-BEET SOUP



Sweet Red Pepper-Beet Soup image

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
  • Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
  • Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

MY POLISH FAMILY'S RED BEET SOUP



My Polish Family's Red Beet Soup image

This is the red beet soup that I grew up eating. I make it for my family now, my mother still makes it, her mother made it, and probably her mother made it too. So very rich and good. This is comfort food for me, especially when I am homesick.

Provided by SLColman

Categories     Polish

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 lbs beef short ribs
salt
pepper
8 red beets, peeled and cubed
4 potatoes, peeled and cubed
1 quart half-and-half
2 cups sour cream

Steps:

  • Place beef short ribs, salt and pepper in a stock pot.
  • Cover with water (at least 3 quarts) and bring to a boil.
  • Let simmer until the meat falls off the bone.
  • Skim off any "scum" and visible fat.
  • Add cubed red beets, ensuring that there is enough liquid to cover them.
  • Bring back to the boil.
  • Simmer until red beets are tender.
  • Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
  • Add the blended mixture back to the pot.
  • Add cubed potatoes and simmer until tender.
  • Add half and half, and sour cream.
  • Mix well.
  • Be certain to not let the soup come to a boil once the dairy products have been added.
  • Check for seasoning. Adjust with salt and pepper as necessary.
  • Serve and enjoy.

Nutrition Facts : Calories 837.6, Fat 67.3, SaturatedFat 34.1, Cholesterol 156.2, Sodium 206, Carbohydrate 34.1, Fiber 4.6, Sugar 6.7, Protein 25.2

RED BEET SOUP



Red Beet Soup image

After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets.

Provided by coconutty

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 small beets, optionally with the stems and leaves (or canned whole beets)
water, enough to cover well (or the juices out of the can)
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar (optional)
1 medium cucumber, julienned
2 medium green onions, chopped
2 hard-boiled eggs, chopped
1/2 cup baby dill, chopped
1/2 cup flat leaf parsley
4 tablespoons sour cream

Steps:

  • Cook beets 30 min or until tender. Keep water (broth).
  • Peel beets and julienne; return to pot.
  • Add sugar, salt, lemon juice to taste. Cool.
  • When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  • Garnish with a dollop of sour cream, dill and parsley.
  • NOTE: You can use red wine vinegar instead of lemon juice.

Nutrition Facts : Calories 102.5, Fat 5.3, SaturatedFat 2.3, Cholesterol 99.5, Sodium 377.4, Carbohydrate 10, Fiber 1.9, Sugar 6.4, Protein 5.2

SWEET RED PEPPER AND BEET SOUP



Sweet Red Pepper and Beet Soup image

Categories     Pepper     Beet     Simmer     Boil

Yield serves 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
  • Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
  • Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
  • Nutrition Information
  • (Per Serving)
  • Calories: 125g
  • Saturated: 2.6g
  • Unsaturated Fat: 2g
  • Cholesterol: 6.5mg
  • Carbohydrates: 13.9g
  • Protein: 6.7g
  • Sodium: 374mg
  • Fiber: 3.4g

GAZPACHO RED BEET SOUP



GAZPACHO RED BEET SOUP image

Categories     Soup/Stew     Tomato     Marinate     Quick & Easy     Dinner     Healthy

Yield 2-4 servings bowls

Number Of Ingredients 14

∙ 1 organic red onion
∙ 1/4 organic fennel bulb
∙ 2 organic leek leaves
∙ 4-5 organic garlic cloves
∙ 2 organic red beets
∙ 1-2 organic celery stalks
∙ handful of organic Italian parsley
∙ 2 tbsp of organic extra virgin olive oil
∙ 3-4 large organic tomatoes
∙ 1/4 cup of organic/natural coconut cream
∙ sea salt
∙ organic black pepper
∙ organic cayenne pepper
∙ 1 organic avocado

Steps:

  • 1. Chop onion, fennel, leek and garlic. Let sit for 5 minutes. 2. Peel and dice red beets. Set aside. 3. Chop celery and parsley. Set aside. 4. In a small frying pan, add olive oil and lightly fry onions, fennel and garlic with beets at low heat for 2-3 minutes. This will give the onions and garlic a milder flavor and also lightly soften the beets for blending. 5. Chop tomatoes, add to a blender with coconut cream and blend (or a mixing bowl, using a hand blender). 6. Add all remaining ingredients (except avocados) and blend together with tomatoes. 7. Transport blended ingredients to a large bowl. 8. Stir for about 1-2 minutes. Then add spices (add olive oil if you did not fry onions and garlic). Stir well for another minute or so. 9. Let soup sit for at least 10-15 minutes. You can use this time to prep the rest of your dinner. 10. Once soup has 'marinated', pour evenly into bowls. 11. Peel avocado and cut in slices or pieces. 12. Add avocado to bowls (distribute evenly). 13. Serve and enjoy!

Tips:

  • Choose the right beets: Look for beets that are small to medium in size, with a deep red color. Avoid beets that are too large, as they may be woody.
  • Roast the beets before using them in the soup: Roasting the beets intensifies their flavor and sweetness. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Cut the beets into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the beets for 30-40 minutes, or until they are tender and caramelized.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with fresh vegetables and herbs, and avoid broths that are made with artificial flavors or colors.
  • Don't overcook the soup: The soup should be simmered for just long enough to allow the flavors to meld together. Overcooking the soup will make it mushy.
  • Serve the soup with a dollop of sour cream or yogurt: The sour cream or yogurt will add a creamy richness to the soup. You can also garnish the soup with fresh herbs, such as dill or chives.

Conclusion:

Red beet soup is a delicious and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover beets. With its vibrant color and earthy flavor, red beet soup is a surefire hit. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!

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