beet soup

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Beet Soup

By , from the Culinate Kitchen collection
Serves 6 to 8
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Introduction

If you’re a beet purist, you can make this soup with nothing more than beets, water, lemon juice, and salt and pepper; the resulting soup will be delicate, like essence of beets. But if you’re in the mood for something heartier, add the extra vegetables and use stock. Either way, both versions benefit from a bit of sour cream or yogurt added at the table.

Ingredients

1 Tbsp. oil
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
2 large cloves garlic, chopped
6 cups water or stock (chicken or vegetable)
5 cups peeled and chopped beets (about 3 or 4 bunches of beets, or 8 to 10 medium beets)
1 large potato, peeled and chopped (optional)
2 Tbsp. lemon juice, or to taste
~ Salt and pepper, to taste
~ Sour cream or plain yogurt, for garnish
~ Minced fresh dill and/or parsley, for garnish (optional)

Steps

  1. In a large Dutch oven or stockpot, sauté the onion, celery, carrot, and garlic in the oil until translucent. Meanwhile, warm the stock. Add stock and the chopped beets and potato and simmer until the beets and potatoes are soft, about 30 minutes. Turn off the heat.
  2. Add the lemon juice and salt and pepper. Use an immersion blender to purée the soup to a thick smoothness. Ladle into bowls and serve with dollops of sour cream or yogurt on top and a sprinkling of the fresh herbs, if using.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice