Traditional beet soup tastes good with a dollop of crème fraîche and rye bread on the side. Chopped greens—such as beet greens, kale, or Swiss chard—add flavor and nutrients.
PREPARATION |
20 MINUTES |
COOKING |
40–50 MINUTES |
SERVES |
4 |
1 tablespoon vegetable oil
1 onion, finely chopped
1 carrot, diced
2 large beets (400 g/14 oz total), cut into small chunks
4 cups (1 liter) low-sodium beef stock
1 large potato, peeled and cut into chunks
1 clove garlic, crushed
2 cups (90 g) chopped greens, stems trimmed
Salt and freshly ground black pepper
100 g (3 1/2 oz) crème fraîche or sour cream for garnish
Rye bread for serving
Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onion, carrot, and beet and cook, stirring occasionally, 10 minutes, until vegetables are beginning to soften. Add 1 cup (250 ml) water, cover, and bring to a simmer. Reduce heat to medium-low and cook 15–20 minutes, or until vegetables are tender.
Pour stock into another large saucepan and add potato. Bring to a boil over high heat, then reduce heat to medium and cook 5–10 minutes, until potatoes are tender. Add beet mixture and bring back to a simmer.
Add garlic and greens to pan, cover, and simmer 5 minutes, until greens have wilted. Turn off heat and let stand 10 minutes.
Season soup to taste with salt and pepper. Ladle into individual bowls and top each with a dollop of crème fraîche or sour cream. Serve with rye bread.
EACH SERVING PROVIDES
263 calories, 11 g protein, 16 g fat (8 g saturated fat), 21 g carbohydrate (13 g sugars), 5 g fiber, 1237 mg sodium