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Recipe Category: Soup
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Chilled Beet Soup Recipe
Ingredients
Makes 4 to 6 servings
- 1 1/2 pounds red beets
- 2 tablespoons olive oil
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- 3 tablespoons balsamic vinegar
- 1 (14.5-ounce) can crushed tomatoes
- 1 medium russet potato, peeled and chopped
- 1 medium carrot, chopped
- 4 cups vegetable broth or water
- 1 cup apple juice
- salt and freshly ground black pepper
Method
- In a large saucepan of boiling water, cook the beets just long enough to loosen the skins so they remove easily, 15 to 20 minutes
- Drain and allow to cool, then slip off the skins and discard
- Coarsely chop the beets and set aside
- In a large soup pot, heat the oil over medium heat
- Add the onion, cover and cook until softened, about 5 minutes
- Stir in the garlic, sugar and vinegar and cook, uncovered, until the vinegar evaporates, about 1 minute
- Add the tomatoes, chopped beets, potato and carrot
- Stir in the broth and apple juice
- Season with salt and pepper to taste
- Bring to a boil, then reduce to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
- Remove from heat and let cool slightly
- Puree the soup in a blender or food processor, in batches if necessary
- Transfer the soup to a large container, cover and refrigerate until chilled, at least 3 hours
- Ladle into bowls, garnish with the sour cream and dillweed and serve
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