Wintry Baked Beet And Red Onion Soup - Featured Recipe -
Featured Recipes

Wintry Baked Beet And Red Onion Soup

Photo by Robert Couse-Baker
I bake beets rather than boil thm so they don't lose flavor or color. Sometimes we add baked apples to this recipe or we make beet soup with beef and cabbage added, which is hearty and comforting on cold evening.
Categories: Soups, Vegetables
Photo by Robert Couse-Baker
Step 1
4 • large beets
1 • large red onion • peeled
• Olive oil
4 cups • Beef broth
2 tbsp • Lemon juice
• Sour cream or yogurt
Preheat the oven to 350 degrees F.

Wash the beets and dry them. Prick the beets a few times with a fork. Cut the onion in half. Rub the beets and onion lightly with oil. Wrap the beets and onion in aluminium foil and bake in oven until tender, about 1 hour.

Cool the beets and onion to room temperature and peel. Roughly chop the beets and onion. Place them in a bowl of food processor fitted with a metal blade and pulse several times. Add 1 cup of broth to the mixture and continue to process until the mixture is puréed. Add in the lemon juice. Place the purée mixture in a medium saucepan and stir in the emaining broth. Heat the soup over medium heat and serve hot. Spoon a dollop of sour cream or yogurt on top of the soup as garnish.


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