- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 110 kcal
Quick summary
“This beet soup brings a striking ruby color and unites the earthy sweetness of the vegetable to a balanced touch of fresh lemon juice. Light, nutrient-rich, and velvety, it's an excellent choice for hot evening meals.”
What you need to know
- Cooking the chopped beets in vegetable broth softens the firm pulp and extracts betanin, generating a vivid pigmentation.
- The lemon juice added at the end breaks the excessive sweetness of the root and stabilizes the acidity and brightness of the dish.
- Blending results in a cream with a silky texture without the need for starch-based thickeners.
Ingredients
Main
- 4 medium beets peeled and chopped
- 1 chopped onion
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon of lemon juice
- Chopped green herbs for decorating
Instructions
Principal
- Heat the olive oil in the pan and sauté the onion until translucent.
- Adicione o alho e refogue por mais 1 minuto.
- Place the chopped beets and mix well.
- Add the vegetable broth and season with salt and pepper to taste.
- Cook over medium heat for about 30 minutes, or until the beets are soft.
- Turn off the heat and let it cool slightly.
- Transfer the soup to a blender and blend until a smooth cream is obtained.
- Return the soup to the pot, add the lemon juice, and adjust the seasoning if necessary.
- Reheat if necessary and serve hot, garnished with fresh herbs.
Chef's tips
- Chop the beets into small, uniform cubes to reduce cooking time and ensure total softness in the center.
- Use disposable culinary gloves when handling and chopping the beets so as not to stain your hands and the cutting board.
- Add the lemon juice only after beating the cream to preserve the aromatic acidity and enhance the ruby color.
Variations
- Add 1 tablespoon of plain Greek yogurt or dry curd in the center of the plate when serving borscht style.
- Incorporate 1 peeled and chopped apple along with the beet in the cooking to add refined bittersweet notes.
- Sprinkle sunflower seeds toasted in the skillet over the soup to provide crunchy contrast and nutrients.
Substitutions
- Lemon juice can be replaced with 1 tablespoon of apple cider vinegar or good quality red wine vinegar.
- The vegetable broth can be replaced with filtered water boiled with celery stalks, bay leaves, and chopped carrots.
- Olive oil can be replaced with 1 tablespoon of unsalted butter for a velvety finish.
How to store
Store in a glass container with an airtight seal in the refrigerator for up to 4 days. The flavor remains stable and even more pronounced the next day; reheat over low heat stirring with a spatula so it does not stick to the bottom.
Can it be frozen?
Freezes very well for up to 90 days in the freezer in proper oxygen-free containers. To consume, thaw in the refrigerator the night before and heat in the pan; add a few drops of lemon to reactivate the brightness of the original color.
What to serve with
Serves perfectly with rye-type black bread or sliced corn bread, creamy goat cheese, or whole-grain herb toast. It also goes well with bitter leaf salads like arugula and glasses of young red wine.
Frequently asked questions
Does the beet soup have a strong earthy taste?
The initial sauté with onion, garlic, and olive oil added to the lemon juice attenuates the geosmin, softening the earthy flavor of the root.
Why add lemon juice to beet soup?
The citric acid of the lemon brightens the bright ruby hue of the beet and balances the natural sugar present in the vegetable.
Can I serve this soup chilled on hot days?
Yes, beet soup works very well both steaming in winter and cooled in the refrigerator during summer.
Can I cook the beets whole with the skin on first?
Yes, cook in the pressure cooker with the skin on for 25 minutes, remove the skin under running water, and blend with the broth and sauté.
