Roasted beet soup
Making a beet soup doesn’t have to be a big production. You can use raw or cooked (roasted) beets and simply grate them in a food processor instead of chopping with a knife. I had a few roasted beets in the fridge that didn’t get used so I made them into a soup.
I usually add a few potatoes at the beginning, or put cooked potatoes in the soup bowl when serving and pour the soup over them. I have seen this done somewhere and it was fun.
Once the soup is cooked through, you can puree the whole thing for a smooth and creamy texture, or leave some chunks and only partially puree it. You can add shredded cabbage to the soup as well as it cooks, it’s delicious and adds good texture, but I didn’t have cabbage this time.
Whatever you do, don’t forget the vinegar at the end. It adds a bright tangy note that is characteristic of borsht and it wouldn’t be the same without it. How much vinegar is hard to say, begin adding by the tablespoon and keep tasting until you reach the right balance. I use plain white vinegar.
You can also add cream when the soup is ready, or serve with sour cream at the table. To keep it vegan use cashew cream.
Enjoy.
Ingredients:
4 medium or large beets
2 tablespoons olive oil
1 small onion, chopped
6 cups stock, more as needed
1 large potatoes, cut in medium size cubes
2 tablespoons fresh dill
Salt and pepper
1/4 cup white vinegar or as needed
Optional: 1 cup cream
Directions:
Wrap the beets in foil and roast in 375F oven until they are cooked through. If they are fresh it will not take very long. Pierce them with a skewer or a sharp knide to test if they are done.
When they are ready remove from the oven and let cool briefly, then peel while they are still warm. The skin should peel easily. I cut a slice off the top and bottom and the skin just rubs off then.
Place the beets in a food processor with the grating blade and grate them, transferring to a bowl when done.
Heat oil in a soup pot and add the onion. Cook until translucent and fragrant,
Add the potatoes, salt and pepper and cook until they are coated with the oil and begin to soften.
Add the beets and the stock, raise heat and bring to a boil. Taste for salt and add as needed.
Lower heat to a simmer and cook until the potatoes are done (the beets are already cooked).
If you wish, you can now puree the whole or part of the soup either with an immersion blender or in a blender.
Return the soup to the pot (if you used a blender) and begin adding the vinegar, a tablespoon at a time, until the right tangy flavour is reached.
If you are using cream add it now, taste and adjust the seasoning.
Serve garnished with fresh dill.
Comments are closed here.