Beet Soup Recipe Created by Ruth Paget

Beet Soup (Sorta Borscht) Created by Ruth Paget

My beet soup was inspired by Eastern European borscht (beet soup), but is simpler to make.

You will need an immersion blender to make the soup smooth.

Serves 4

Ingredients:

-4 beets with stems intact

-1 large chopped onion
-1 tablespoon olive oil

-1 cup peeled and chopped carrots

-1 (32-ounce) can of beef broth

-32 ounces water

-sour cream (optional)

Steps:

1-Wash beets and trim stems down to 2 inches. 

2- Place beets in a pot of water and bring to a boil.  Boil beets for 1 hour.  At the end of 1 hour, drain beets and rinse with cold water to stop cooking.  Peel beets, cube them, and set them aside.

3-Sauté the onions and carrots in olive oil for 5 minutes.

4-Place onion-carrot mixture in a soup pot.  Add beef broth, beet cubes, and water to the soup pot.

5-Bring soup to a boil and let boil for 30 minutes.

6-At the end of 30 minutes, remove soup from heat and let cool.  Insert immersion blender and purée soup to a smooth consistency.

Serve warm with sour cream and your favorite toast.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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