1 tablespoon olive oil Cover and cook for 2 minutes, just until leaves are wilted but bright green. This borscht-inspired soup is creamy and pretty and very simple to make. … It’s not fussy, it’s not fancy, and it’s not hard to make. Place sliced beets, onions and chicken stock in a pot and bring to boil over high heat. salt. Other than my mom, who doesn’t live with us, so her love of beets is not relevant to my day to day life…..which my family’s non-love of beets is. Beets must rank pretty high on the list of vegetables that people have strong feelings about. Pin it to your favorite board on Pinterest. Or just think they don’t like. Remove and stir in lemon juice. Because maybe there was a negative beet experience at some point. There have been times when my beets weren’t quite soft enough, but then after cubing them I just let them simmer in the broth for a while longer, until they were very soft. Add half of broth to beets and puree until smooth. In another pot, heat oil over medium. Wash and peel beets, then slice. Add ... in chicken broth, beets, salt, pepper and onion ... serving with whipped cream or sour cream. Cut the greens off the beets and discard the tough stems. In a medium pot, bring the stock to a boil, add the beets, sugar, and salt and pepper to taste. Reduce heat and simmer for 15 minutes … of salt and bring the water to a simmer. Cover saucepan and cook 7-10 minutes, or until greens … http://www.food.com/recipe/allspice-substitute-258672, Chocolate Banana Mousse with Tofu (Vegan), Vegan Eggplant Casserole Recipe with Beans, Chocolate Almond Hazelnut Cookies (Healthy), Pasta with Chunky Roasted Butternut Squash, Easy Vegetable Casserole with Roasted Fennel & Beans. Repeat with remaining beets and broth. This isn’t borscht. Wash beets and leaves, discarding tough stems. Everyday Healthy Recipes. “I am A BIG FAN OF KATIE WORKMAN, and as the mother of four, a big fan of delicious dinner recipes. Drain and let cool. You can serve this hot or cold, against in the borscht tradition. Cook until softened, about 5 minutes. Sauté the onions for about 5 minutes until tender but not browned. Anything creamy hanging out in your fridge. Reduce the heat to low, cover, and simmer for 30 minutes, or until the beets are very soft when pierced … 1 fennel bulb, trimmed and … At this point if you have an immersion blender, continue to make the soup in the pot. ©2021 Workman Publishing Company. In a large pot over medium heat, melt the butter. Gradually add soymilk. Reheat before serving and stir in lemon juice and more salt, if needed. This fresh take on a classic borscht from Jason Wrobel—aka J-Wro, celebrity vegan chef of the J-Wro Show and "How to Live to 100"—is a creamy, delicious, and colorful meal. Transfer to a blender or food processor and puré … Add the beets, chopped quite fine; sprinkle with salt, pepper, and lemon juice, and heat through. Cut greens into thin strips and dice stems. Add to soup with lemon juice. Beet greens are a lot like kale or chard, but instead of paying $4 for a tiny bundle, you buy yourself some beets and get the greens … As happens. Add the beet cubes and crush with a potato masher while stirring in the butter and shallot. Ingredients 1 tablespoon olive oil 1 cup chopped onion 1 cup diagonally sliced carrot ½ cup finely chopped celery 1 ½ cups finely chopped peeled beets (about 3/4 pound) 1 … Cut beet … Put beets in a medium saucepan and cover with water. Saute onion in melted butter until softened. Bring to a boil. Jason creates a superfood ginger beet soup … Remove skin and stems, then cut beets thinly crosswise. All Rights Reserved. Bouillon (4 to 6 cubes) Pepper corns (to taste) Onion (1 sm.) Like this recipe? Serve the soup in mugs or bowls with the chopped onion and sour cream. Add the beet greens … Beet leaves wilting Cook for a few minutes and when the leaves are wilting add the tomatoes, the oregano leaves and the puree, stir in and heat through, then add your stock and … Yogurt is often blended in, sometimes sour cream—often in copious amounts, so those who go the sour cream route may not be the very same people who have to think about their waistlines or their cholesterol. Blend in flour and brown lightly. Lower the heat to medium and … Add in beet greens and seasonings. Scrub and trim the potatoes, dice them, put them in a soup pot with the water and 1 tsp. Make the soup. In a large pot over medium heat, melt the butter. I bought the … If you want to continue with a food processor or blender, great – scrape the onions into a the machine of your choice, then add the beets, 1 cup of the broth, juice, honey, thyme and salt and pepper and puree until smooth. Add garlic, potatoes, carrots, salt and pepper and cook for another 5 minutes. Sign up now and receive my recipe newsletter full of dinnertime inspiration. Simmer over … The earthy flavor of beet greens blends perfectly with the delicate flavor of vegetable broth enriched by the sweetness of the cream … Add the cream… Other reasons to make soup: delicious, full of healthy veggies, delicious, inexpensive, and did I mention delicious? Bring a large pot of salted water to a boil. Hey, I still can’t drink gin because of a bad moment in the very late 80s. You can use pre-cooked beets if you prefer, but make sure they are of a good quality. Add the broth, tomato puree, beets, honey, and thyme. Bring to a boil, covered; reduce heat and simmer until beets are tender when pierced, 35 to 45 minutes. Melt the butter in a heavy sauce pan or soup pan. Add the stems to the … Add black pepper to taste. Made this recipe? But it is a beet soup, and it borrows some of the elements of traditional borscht. Add the parsley and dill 20 minutes into the cooking. This is also finished with a bit of sour cream (sometimes I thin the sour cream out with a little milk if I want to swirl it in, fancy pants style, vs. a sturdy plunky dollop), or you can use yogurt or crème fraiche. Bring to a boil, reduce heat and simmer 10 minutes. Garnish with a sprig … Your email address will not be published. Pickled beets (1 to 2 cans) or 4 c. green beans Salt to taste Flour to thicken (about 3 tbsp.) When the beets are very tender stick the blender in and blend away until smooth. In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often. Beets concentrates the flavors and makes the texture smooth and silky rank pretty high on list., but make sure to roast them until a knife really glides right in they... Tomato puree, beets, onion, and baby kale thinking—in the “ ”... 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