Deluxe Beet Soup
When I served this beet soup to a 9-year-old kid, he said it tasted "deluxe". So, there you have it.
from 1 vote
Soups & Stews
1/4 cup chopped
litre water or stock
Peel the onion and chop into medium-fine dice.
Peel the beets, and cut them into one-centimetre cubes
In a Dutch oven over medium heat, add the oil, onions, and 1 teaspoon of salt. Stir with a wooden spoon, and allow to soften for five minutes.
While the onions cook, peel and mince the garlic and set it aside.
After five minutes or so, add the garlic and the tomato paste to the onions and stir for 30 seconds.
Add the beets to the pot, and stir to combine everything. Drop in the bay leaves and the parmesan rind, and add the water or stock.
Turn the heat to high, bring the mixture to a boil, then put the lid on, reduce to medium-low, and allow to simmer for 25-30 minutes or until the beets are soft.
Remove the pot from the heat, remove the parmesan rind and bay leaves, and partially blend the soup using a stick blender.
Add the fresh dill, taste for seasoning, add the 2nd teaspoon of salt if needed, and enjoy!
If using water, feel free to add some "Better Than Boullion" to it for a richer flavour. If you do use this method, you might find you don't need the 2nd teaspoon of salt, as BtB is on the salty side.
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