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.
- 680.38 g beets
- 1 large onion
- 473.18 ml celery, thinly sliced
- 29.58 ml olive oil
- salt and pepper
- 9.85 ml sugar
- 14.79 ml red wine vinegar
- 709.77 ml low sodium chicken broth
- 1 lemon, juice of
- 78.07 ml plain yogurt
- 29.58 ml minced chives
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.
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!