RED BEET SOUP RECIPE RECIPES

Name: Red Beet Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

RED BEET SOUP RECIPE - FOOD.COM

Red Beet Soup Recipe - Food.com 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.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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, FatContent 5.3, SaturatedFatContent 2.3, CholesterolContent 99.5, SodiumContent 377.4, CarbohydrateContent 10, FiberContent 1.9, SugarContent 6.4, ProteinContent 5.2

MY POLISH FAMILY'S RED BEET SOUP RECIPE - FOOD.COM

My Polish Family's Red Beet Soup Recipe - Food.com 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.

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

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, FatContent 67.3, SaturatedFatContent 34.1, CholesterolContent 156.2, SodiumContent 206, CarbohydrateContent 34.1, FiberContent 4.6, SugarContent 6.7, ProteinContent 25.2

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