Beet Soup

 

Jacqueline Heriteau
A Feast of Soups Cook Book
 Servings: 5

Beet Soup

A brilliant red soup with a sharp tang, made from crops you harvest at the summer's end.  So pretty it's also ideal to start a holiday meal...make it with canned beets and 16-ounce can of cooked whole tomatoes if the garden is under snow.

 

6 small beets
2 large ripe tomatoes, skinned, seeded, diced
2 cups beef broth
1 cup dry red wine
1 small onion, stuck with 3 cloves
½ lemon, juiced
salt and pepper
sour cream
minced chives
 

In a large saucepan over medium heat, simmer beets in enough water to cover, covered, about 8 to 10 minutes.

  1. Drain, reserving ½ cup cooking liquid.

  2. Slip skins from beets.

  3. Dice beets. 

  4. Return to saucepan with reserved liquid.

  5. Add tomatoes, beef broth, wine, onion, and lemon juice.

  6. Bring to a boil, reduce heat, cover, and simmer 10 minutes. 

  7. Discard onions.

  8. Add salt and pepper to taste.

To serve:  Ladle into soup bowls and garnish with a big dab of sour cream and a sprinkling of minced chives.


Reheat with light cream to stretch.


To make ahead:  Complete through step 1, then finish just before serving.