Red beet soup

Red beet soup

Based on 29 ratings

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g beets
400 ml beet juice
300 ml orange juice
80 ml white wine
onion
1 clove garlic
½ orange (zest)
50 g butter
salt
pepper
croutons to serve
crème fraîche to serve
Metric
Imperial

Utensils

  • vegetable peeler
  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • zester
  • blender

Nutrition per serving

Cal
246
Protein
4g
Fat
11g
Carb
29g

Step 1/4

Dice onion and finely chop garlic. Peel beets and cut into large cubes.
  • 1 onion
  • 1 clove garlic
  • 600 beets
  • vegetable peeler
  • cutting board
  • knife

Dice onion and finely chop garlic. Peel beets and cut into large cubes.

Step 2/4

Add butter to a large saucepan. Add onion and garlic and sauté until translucent. Add beet and sauté for approx. 5 – 7 min. Season with salt and pepper.
  • 50 butter
  • salt
  • pepper
  • large saucepan
  • cooking spoon

Add butter to a large saucepan. Add onion and garlic and sauté until translucent. Add beet and sauté for approx. 5 – 7 min. Season with salt and pepper.

Step 3/4

Deglaze pan with white wine. Add red beet juice, orange juice, and orange zest to the pan. Bring everything to a boil and simmer for approx. 20 – 30 min. until the beet is soft and cooked through.
  • 80 ml white wine
  • 400 ml beet juice
  • 300 ml orange juice
  • ½ orange (zest)
  • zester
  • cooking spoon

Deglaze pan with white wine. Add red beet juice, orange juice, and orange zest to the pan. Bring everything to a boil and simmer for approx. 20 – 30 min. until the beet is soft and cooked through.

Step 4/4

Transfer the soup to a blender and blend until smooth. Be careful not to overfill the blender to avoid splattering. Season again with salt and pepper. Serve with some croutons and a dollop of crème fraîche.
  • salt
  • pepper
  • croutons to serve
  • crème fraîche to serve
  • blender

Transfer the soup to a blender and blend until smooth. Be careful not to overfill the blender to avoid splattering. Season again with salt and pepper. Serve with some croutons and a dollop of crème fraîche.