Best 5 Sweet Hot Beet Soup Recipes

BORSCHT RECIPE (BEET SOUP)

Steps:

• Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
• Cook for 10 minutes to slightly soften the vegetables.
• Add in the garlic and saute for 30 seconds or until fragrant.
• Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
• Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
• Serve with a dollop of sour cream on top.

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

SWEET-HOT-BEET SOUP

Steps:

• Preheat the oven to 350 degrees. Wrap the beets individually with aluminum foil and roast them in the oven until easily pierced by the tip of a paring knife, about 60 to 70 minutes. When the beets are cool enough to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, until they are finely chopped, but not completely pureed. Set aside. Place the vegetable oil or clarified butter in a 6 quart soup pot over medium heat and add the onions. Cook, stirring often, until the onions are wilted and translucent, but not browned, about 15 minutes. Add the jalapenos and ginger and continue to cook 5 more minutes. Follow with the ground cumin, coriander, turmeric and chilies and continue stirring until the spices are well cooked, about 8 to 10 minutes. Stir in the basmati rice until well coated with the oil, season with the salt and pepper, and add the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat until the soup just simmers. Allow the soup to cook, covered, until the rice is very tender, about 20 minutes. Using either a blender or an immersion blender process the soup until you have a rich puree. Whisk in the coconut milk and the chopped beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required. Finish the soup with the honey, if desired, and the garam masala, and serve in warmed bowls with a dollop of yogurt or sour cream and a few sprigs of fresh cilantro.;

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.