- Small bunch Beets
- Cole Slaw Mix
- Broth or Stock
- Beef (optional)
- Celery/Carrot/Beet Greens
It's that lovely time of year when beets are plentiful and fresh. A small bunch of beets will be just right for a soup. There must be a million recipes for beet soup. Here is another one.
Depending what ingredients are kicking around in the fridge, you could probably make this soup without the beets, but there are two ingredients you cannot leave out. The first is onion. Second is garlic. Never run out of onion or garlic!
It also helps to have some kind of stock to use as a base, vegetable, chicken or beef broth or cubes will work.
To prepare the beets cook them separately and ahead of time. Rinse them, cut off the tops (leave about an inch of stem) and then boil them whole with the skins on until tender, but still firm. Leave them in the pot and set them aside until cool enough to handle. You are going to use the beet water later in the soup, so don't throw it out!
Next heat a bit of oil in a large frying pan. Cut a garlic clove in half and rub it into the warming oil. Then start adding your other ingredients. Start with chopped onion. A half of an onion should be enough. Let this cook slowly on medium heat.
Any ingredients you add next are purely optional, so if your beet soup turns into "Fridge" soup, so beet it!
Some combinations that have worked for me in the past:
- beet greens chopped
- packaged coleslaw, a couple of handfuls or a whole bag
- a tender cut of beef, chopped
- potato, chopped
- celery, sliced
- carrot, sliced
Any or all of these ingredients could be added to the onions in the pan. Continue to cook slowly. When the meat is browned and/or the vegetables are softened, but still firm start adding the beet water a scoop at a time. (Try not to scoop up any sand or debris that is sitting in the bottom of the pot.)
Peel and chop the cooked beets and throw them in the pan. Keep adding the beet water. Let everything simmer in the pan.
Now all the soup needs is a bit of seasoning and you're almost done.
There are different ways to season beet soup. You can add broth or a can of tomatoes or both. Either of these could be salty so adjust your salt after this has cooked a bit.
The final touch to the beet soup is always a spoonful of honey or brown sugar (or white sugar) and a sprinkle of dill, fresh or dried. You could also use a bay leaf, some basil, a pinch of Italian seasoning or a sprinkle of cloves, whatever you have.
Transfer all of this back to the pot and simmer on low heat until you're ready to eat.
Beet soup is delicious served hot with fresh ground pepper, grated cheese or a dollop of sour cream on top. Plain yogurt also works well.
This pot of soup will be enough for a meal or two. Leftover soup should be refrigerated.