Creators
Samara Pardi
Description
This vibrant beet soup combines earthy flavors from beets and vegetables, creating a nutritious and delicious dish. It can be enjoyed warm or chilled, making it versatile for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Beets | 3 1/5 | large, quartered |
Green Cabbage | 2/5 head | cored and chopped |
Carrot | 3 1/5 | chopped |
Yellow Onion | 4/5 | medium, diced |
Chicken Stock | 4/5 quart | |
Tomato Paste | 4/5 can | 6 oz can |
Olive Oil | 1 3/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds | |
Greek Yogurt | 1 3/5 cup | optional, plain, nonfat |
PREPARATION
- Steam beets in a steaming basket over about 2 inches of boiling water for about 35 minutes, until you can easily pierce with a fork. Strain and chop and set aside.
- Heat olive oil in a large sauce pan and add onion. Cook on medium for about 2 minutes, then add carrots and cabbage and cook another 8 minutes, until soft.
- Add beets. Season with salt and pepper.
- Add tomato paste and stock and stir well. Bring to a simmer, then remove from heat.
- Transfer to a blender or use an immersion blender in the original cooking pan. Puree until smooth, about minute.
- Serve with a dollop of greek yogurt (optional).
SUGGESTIONS
- This soup is essentially a smooth version of Borscht.
- The (optional) Greek Yogurt topping compliments the flavor and texture of the earthy beets.
- Can be served with a hearty salad or a veggie side for a complete dinner or lunch meal.