Beet soup purée is a creamy, velvety soup that showcases the natural sweetness and vibrant color of beets. It’s simple to make and can be served hot or cold, depending on your preference. Here's a recipe to make beet soup purée:
Ingredients
- 4 medium beets, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large potato, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for added richness)
- 1 tablespoon apple cider vinegar (or lemon juice)
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh dill or parsley for garnish
- Sour cream or yogurt for serving (optional)
Instructions
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Prepare the Vegetables:
- Heat the olive oil (and butter if using) in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
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Cook the Beets and Potato:
- Add the chopped beets and potato to the pot.
- Pour in the vegetable broth, ensuring that the vegetables are covered. If needed, add a bit more broth or water.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the beets and potatoes are tender.
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Blend the Soup:
- Once the vegetables are tender, remove the pot from the heat.
- Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful with hot liquids.
- Return the puréed soup to the pot.
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Season the Soup:
- Stir in the apple cider vinegar (or lemon juice) to brighten the flavor.
- Season with salt and pepper to taste.
- For a creamier soup, stir in the heavy cream or coconut milk and heat gently until warmed through.
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Serve:
- Ladle the beet soup purée into bowls.
- Garnish with fresh dill or parsley.
- Add a dollop of sour cream or yogurt on top if desired.
Tips
- Serving Cold: If you prefer to serve the soup cold, chill it in the refrigerator for a few hours after puréeing. This is similar to a cold beet soup called Chlodnik in Polish cuisine.
- Flavor Variations: Add a pinch of ground cumin or coriander for a warm, earthy flavor, or a bit of fresh ginger for a spicy kick.
Enjoy this beautiful and delicious beet soup purée as a starter or a light meal!
