BEET GAZPACHO
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Provided by Feasting at Home- Sylvia Fountaine
Categories Chilled Soup
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
- Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
- Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
Nutrition Facts : ServingSize with 1 teaspoon olive oil and a slice of avocado, Calories 108 calories, Sugar 9.3 g, Sodium 228.6 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 4.1 g, Protein 2.4 g, Cholesterol 0 mg
SUMMER BORSCHT
Provided by Ina Garten Bio & Top Recipes
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)
This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.
Provided by Celia Barbour
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
- Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
- Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 1537 milligrams, Sugar 17 grams, TransFat 0 grams
CHILLED BEET SOUP WITH DILL CREAM
Categories Soup/Stew Blender Herb Beet Summer Chill Healthy Sour Cream Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
CHILLED BEET, ORANGE AND DILL SOUP
For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
- Garnish soup with cucumber and additional dill. Ladle into bowls.
CHILLED GOLDEN BEET AND BUTTERMILK SOUP
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams
CREAMY BEET WITH DILL SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g
CHILLED BEET SOUP WITH DILL CREAM
Posted for ZWT II - Russia/Eastern Europe Recipe taken from "Bon Appetit Tastes of the World"
Provided by Chabear01
Categories Vegetable
Time 5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 4 cups broth, beets, onion, carrot and garlic in medium saucepan.
- Bring to boil.
- Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes.
- Cool slightly.
- Puree in blender in batches until smooth.
- Transfer to bowl.
- Thin with additional broth if soup is too thick.
- Mix in sugar.
- Season with salt and pepper.
- Cover and chill until cold, at least 4 hours or overnight.
- (Can be prepared 2 days ahead, keep refrigerated).
- Ladle soup into bowls, sprinkle with dill and chives. Top with sour cream.
Nutrition Facts : Calories 120.4, Fat 1.8, SaturatedFat 0.5, Sodium 175.4, Carbohydrate 21.8, Fiber 3.5, Sugar 13.1, Protein 7.4
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