Beet soup

Published September 11, 2012

September 11, 2012

SPONSORED CONTENT

“HELEN NASH’S NEW KOSHER CUISINE” is available at bookstores around the country and online retailers.  For more information visit http://www.helennashkoshercuisine.com/.

• Makes 6 servings

With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot.

  • 1 1/4 pounds (570 g) beets, plus 1 small beet for garnish
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, sliced
  • 2 garlic cloves, sliced
  • 1 McIntosh apple, peeled and sliced
  • 4 1/2 cups (1.08 liters) vegetable broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dark brown sugar
  • Kosher salt 
  • Freshly ground black pepper

Peel and slice the beets (see note).

Heat the oil in a medium saucepan. Add the onion, garlic, and apple and sauté for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.

While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400°F (205°C) for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate.

Purée the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt, and pepper.

To serve, garnish with the grated beet.

Note: I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.

Excerpt from NEW KOSHER CUISINE © 2012 by HELEN NASH. Published by The Overlook Press, Peter Mayer Publishers Inc., New York, NY. www.overlookpress.com. Used by permission of the publisher. All rights reserved. 

“Like” JTA on Facebook for Jewish news updates!

Click to write a letter to the editor.