Red beet soup

Red-beet-soup-4
A colorful starter for any dinner.

 

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 gbeets
400 mlbeet juice
300 mlorange juice
80 mlwhite wine
1onion
1 clovegarlic
0.5orange (zest)
50 gbutter
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

Red beet soup

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

Red beet soup

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

Red beet soup

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

Red beet soup

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