ROASTED BEET SOUP
This is a slightly modified beet soup recipe from my childhood. My mom knew that if she cooked this soup her picky eater daughter would at least eat something. I am not a picky eater anymore but still - this rich flavorful and colorful soup is my favorite.
Oven-Roasted Beets
Roasted beets are the perfect accompaniment to salads or even as an appetizer with a good goat cheese or soup. Roasting them seems to enhance their sweet nature. Roasting is the easiest way to cook beets. The skins will slip right off after cooking. I like to roast a whole bunch of them at once, and then I have them in the fridge to do whatever with throughout the week.
Preheat the oven to 350 degrees. To start, scrub or peel the beets. I like to peel beets before they go to the oven, but you don’t have to worry about peeling before roasting the beets, that is easier process once they have done. Prepare a baking sheet by lining with a layer of aluminum foil. Place the beets and drizzle some olive oil over each beet; season with salt and pepper. Cover them with another piece of foil, sealing the edges. Roast beets until tender when pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
Preheat the oven to 350 degrees. To start, scrub or peel the beets. I like to peel beets before they go to the oven, but you don’t have to worry about peeling before roasting the beets, that is easier process once they have done. Prepare a baking sheet by lining with a layer of aluminum foil. Place the beets and drizzle some olive oil over each beet; season with salt and pepper. Cover them with another piece of foil, sealing the edges. Roast beets until tender when pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
Soup Preparation:
3 medium red beets, peeled, roasted and grated
Beet stalks (optional)
2 Celery stalks, chopped
1 medium onion, peeled and chopped
1 carrot, peeled and chopped
2 medium potatoes, peeled and chopped
2 medium ripe tomatoes, chopped
2 tbsp. olive oil
3 cloves garlic, peeled and chopped
8 cups vegetable stock or boiled water
2 bay leaves
Juice of ½ lemon
Salt and pepper
GARNISH
Sour cream
Parsley or dill
1. Heat oil in a heavy saucepan over moderately low heat. Add garlic, onion, celery and carrot and sauté , stirring occasionally, until softened, about 4 min.
2. Add tomatoes and sauté for another 5 min.
3.Add potato and beet stalks, pure in 3 cups of vegetable stock or boiled water, bring to a boil, reduce the heat and cook for 20-25 min.
3.Add potato and beet stalks, pure in 3 cups of vegetable stock or boiled water, bring to a boil, reduce the heat and cook for 20-25 min.
4. Add beets, bay leaf, lemon juice and another 5 cups of vegetable stock or water, bring to a boil and cook for the last 2 minutes.
5. Ladle soup into bowls and top with a good tablespoon of sour cream and parsley or dill.
5. Ladle soup into bowls and top with a good tablespoon of sour cream and parsley or dill.
Sincerely yours,
Nellie
Nellie
