Beet And Potato Soup Food

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

BEET AND POTATO SOUP

Steps:

• Saute onions with dill in butter until softened.
• Add cubed potatoes and saute for a few minutes.
• Add stock and beets.
• Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
• Blend with a hand blender until desired texture.
• Finish with cream or half/half, salt and pepper to taste.
• Serve hot.
• Note: prep. time includes cooking of the beets.

ROASTED BEET AND POTATO SOUP

Steps:

• Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
• Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
• Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
• Remove from heat and fish out the bay leaf.
• Puree with a immersion blender (or in a regular blender in batches).
• Add the milk and more broth, if needed, and return to the stove until just heated through.
• Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.

BEET, GINGER AND RED CABBAGE SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
• Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

BEET SOUP

Steps:

• Cut the vegetables in small pieces.
• Melt butter in large saucepan. Add onion, celery and carrots (or potato) and sauté a few minutes.
• Add sugar and vinegar. Mix and cook for about 1 minute.
• Add the diced beets.
• Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).
• Add salt and pepper.
• Bring to a boil and cook for about 15 minutes.
• Process the soup in a blender or food processor.
• Enjoy!

BEET GREENS SOUP

Steps:

• Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
• Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
• Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens; saute until wilted, about 5 minutes.
• Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender; add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
• Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.

ROASTED BEET AND POTATO BORSCHT

Steps:

• Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
• Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

HEARTY SPINACH SOUP WITH BEETS AND POTATOES

Steps:

• Place the butter in a large stockpot and melt over medium-high heat.
• Add the onion and garlic and saute for 1 minute.
• Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted.
• Add the stock, potatoes, beets and tomato and bring to a boil.
• Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.
• Transfer the soup to a food processor in batches and puree until smooth.
• Season with salt and pepper.
• Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.

CHUNKY BEET, POTATO AND BEEF SOUP

Steps:

• In a large saucepan, heat the oil over moderate heat.
• Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
• Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
• Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
• Add the beef and cook for three minutes or until just cooked through.
• Serve topped with a dollop of sour cream.

RED HOT MAMA (CURRIED BEET AND POTATO SOUP)

Steps:

• Place beets into a pot, cover with water, and add vinegar. Bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 30 minutes. Drain. Let cool until safe to handle, at least 15 minutes.
• Place beets on a cutting board. Remove skin and chop beets.
• Heat oil in a large pot over medium heat. Cook and stir potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, about 15 minutes. Add the boiled beets, chicken stock, and brown sugar. Increase heat to high; bring soup to a boil. Reduce heat to low and cover; cook until vegetables are tender, about 30 minutes. Season with salt.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a pot. Repeat with remaining soup.