Total Time
7hrs
Prep 1 hr
Cook 6 hrs

My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.

Ingredients Nutrition

Directions

  1. Peel the beets and cut them into 1" chunks.
  2. Yes, raw.
  3. Peel and dice the onion, and chop the celery.
  4. In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
  5. When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
  6. Puree the soup, and chill 6 hours to overnight.
  7. Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
  8. Serve with a dollop of yogurt, and a sprinkling of minced chives.
Most Helpful

5 5

I have one major complaint about this recipe! I can't stop eating it! I pour out a cup for lunch, dinner, snacks and yes...for breakfast, too! The first batch, I pureed really smooth...the second, I left a little "rough" and found that I liked the texture. The recipe freezes beautifully. Haven't tried it warm yet, but sure that it will be de-lish. Okay, you may have to like beets but try this anyway. Cooking the beets with the sugar and vinager adds an ever so slight "sweet and sour" element. I get beets in the front of my mouth and celery in the back...Hope you will, too! Not a huge fan of plain yogart...but I will be brave and give it a shot...Such Fun!

Thanks to Jenny and her Mom!