Simple Beet Soup, Hot or Cold

May 13, 2007

Simple Beet Soup, Hot or Cold

Lorraine Glazar, Tucson CSA member

1 bunch baby beets with their greens, or mature beets weighing a total of 8-10 ounces
½ teaspoon salt
2 tablespoons lemon juice (or orange juice)
1 cup vegetable stock
2 to 4 tablespoons fresh dill or fresh mint (to your taste)
Pepper
Sugar (optional)
Red balsamic or red wine vinegar (optional)
Rye bread or pumpernickel croutons (optional)

Cook the beets (including greens if applicable) in just enough water to cover, adding ½ teaspoon salt to the cooking water. Cook until beets are tender, the timing will vary with size. Reserving the cooking water, cool the beets under cool water and rub off skins. Finely chop the beets. If you are planning on serving the soup hot, and have time, julienne the beets into neat sticks.

To serve cool: Put beets, lemon or orange juice, and stock into the food processor or blender. Puree the ingredients, adding the reserved cooking water to achieve your preferred texture. Taste the soup and add a touch of sugar or vinegar to get that fine sweet and sour balance. Add finely chopped fresh herbs and garnish, if desired, with a dollop of sour cream.

To serve hot: Put beets, lemon or orange juice, and stock into the cooking pot and heat. Add reserved cooking water to achieve your preferred texture. Taste the soup and add a touch of sugar or vinegar to get that fine sweet and sour balance. Add finely chopped fresh herbs and serve, garnished with croutons.

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