Beet Soup Using Canned Beets Food

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

RED BEET SOUP

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.

TURKISH BEET SOUP

Steps:

• Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
• Cook for 1 hour until stew meat is tender.
• Add lemon juice, sugar, salt and pepper.
• Cook for 30 minutes more.
• Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
• Pour soup over the egg slowly; serve at once.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

CREAMY BEET WITH DILL SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.