← Back to Search Results
sauteeing European, Norwegian, Scandinavian
Beet Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Although it is simplicity personified, beet soup always screams of effort. Maybe it’s the color, or the rich ruby earthiness of it. To me, it’s Norway in a bowl.

Yield: Serves 4

Ingredients

  • 6 medium-sized beets, washed but not peeled
  • 5 scallions, white parts only
  • Olive oil
  • 6 cups of vegetable or chicken stock
  • A shot of vodka
  • Juice of ½ a lemon
  • 2 tablespoons of creme fraiche, plus extra to serve
  • Salt and pepper
  • A good handful of fresh dill, chopped
  • Chopped hard-boiled egg, to serve (optional)

Directions

Wash and trim the stalky bits from the beets.

Sweat the scallions in a pan with some olive oil on a low heat until they are translucent. Then add the stock to the scallions and leave on a low heat to warm.

In another pan, cover the beets with water, bring to the boil, then reduce the heat and simmer for about 30 minutes until the beets are tender. Drain, and when cool enough to handle peel off the skins and cut the beets into rough chunks.

Put the beets in a blender with the scallion stock and puree until smooth. Add the shot of vodka, lemon juice and creme fraiche, season and give the mixture another whizz in the blender.

You can serve this hot or cold. Either way, serve with the chopped dill on top, a swirl more of creme fraiche and some chopped hard-boiled egg if you feel like it.


© 2009 Sophie Dahl
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, 1 tablespoon of olive oil to saute the scallions, and does not include optional chopped hard-boiled eggs.

256kcal (13%)
54mg (5%)
14mg (23%)
30mcg RAE (1%)
854mg
48mg
12g
15g
4g
27g
14mg (5%)
910mg (38%)
2g (12%)
9g (14%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
food-to-live-by Food to Live By
by Myra Goodman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
living-raw-food Living Raw Food
by Sarma Melngailis
good-to-the-grain Good to the Grain
by Kim Boyce
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?