Red beet soup

Red beet soup

Anju, student


„A colorful starter for any dinner.“

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

Utensils

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

Enjoy with

Riesling, dry, 2013
Riesling perfectly harmonizes with the earthy-sweet notes of the beetroot and balances the light acidity of the orange juice well. The ideal drinking temperature is 5 – 7°C/41-45°F.

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.
  • onion
  • 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
  • 0.5 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.