Red beet soup
Difficulty: Medium
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 246 / Protein 4g / Carbohydr. 29g / Fat 11g
Ingredients (4 servings)
| 600 g | beets |
| 400 ml | beet juice |
| 300 ml | orange juice |
| 80 ml | white wine |
| 1 | onion |
| 1 clove | garlic |
| 0.5 | orange (zest) |
| 50 g | butter |
| salt | |
| pepper | |
| croutons to serve | |
| crème fraîche to serve |
Utensils
large saucepan, zester (optional), cooking spoon, vegetable peeler (optional), blender, cutting board, knife
Wine Tip
Riesling, dry, 2013
Riesling perfectly harmonizes with the earthy-sweet notes of the beetroot and balances the light acidity of the orange juice well. The ideal drinking temperature is 5 – 7°C/41-45°F.
Step 1
Dice onion and finely chop garlic. Peel beets and cut into large cubes.
vegetable peeler, cutting board, knife
1 onion / 1 clove garlic / 600 g beets
Step 2
Add butter to a large saucepan. Add onion and garlic and sauté until translucent. Add beet and sauté for approx. 5 – 7 min. Season with salt and pepper.
large saucepan, cooking spoon
50 g butter / salt / pepper
Step 3
Deglaze pan with white wine. Add red beet juice, orange juice, and orange zest to the pan. Bring everything to a boil and simmer for approx. 20 – 30 min. until the beet is soft and cooked through.
zester, cooking spoon
80 ml white wine / 400 ml beet juice / 300 ml orange juice / 0.5 orange (zest)
Step 4
Transfer the soup to a blender and blend until smooth. Be careful not to overfill the blender to avoid splattering. Season again with salt and pepper. Serve with some croutons and a dollop of crème fraîche.
blender
salt / pepper / croutons to serve / crème fraîche to serve
