Beet Soup
White Truffle Oil
Crème Fraîche
Cover the beets with water. Bring to boil then simmer until very tender. When beets are cool enough to handle; trim, peel and slice.
Strain the beet cooking liquid through a coffee filter, reserve.
While the beets cook, bring stock to a boil in a large soup pot. Add carrot, cabbage, onion, garlic, tomato, bay leaves. Simmer for 30 minutes.
Approximate Quantities:
- 4 or 5 beets
- 1 chopped head cabbage
- 1 sliced medium onion
- 4 sliced carrots
- 7 crushed garlic cloves
- 2 bay leaves
- 1 bunch dill
- 1 large can seeded peeled tomatoes
- 8 c. stock ((beef or vegetable)
- sugar, red wine vinegar, salt and pepper to taste
- truffle oil and crème fraîche for garnish
After about 30 minutes, add sliced beets, beet liquid, and a bunch of dill. And red wine vinegar, sugar, salt and pepper to taste. Simmer for another 15 minutes. Remove bay. Purée with an immersion blender. Adjust seasonings.
Serve hot or cold. Drizzle crème fraîche, white truffle oil, dill sprig garnish. In the last post, I was pondering the value of “optional” ingredients. The truffle oil here is not optional. It is what makes this soup special!
One of the best wine pairings I can remember was enjoyed at Chef Nancy Oakes’ Boulevard in San Francisco where Chioggia beets (Italian heirloom variety) were paired with a fruity flavorful red wine from Brouilly. Definitely try this soup with a Brouilly if you can find one, if not, try a more readily available Beaujolais.
Delightful Color, Cheery Garnish
Highly Nutritious
Delicious Deep Earthy Flavors
24 comments • Filed in: Tasty in General
Gorgeous color. I’ve been on a real beet kick lately…might have to try this.
What an amazing colour! I like the swirly pattern!
Oh my, gorgeous! the recipe(beets are a fav of mine)the photos, I love it. I guess I’ll be buying my first truffle oil.
love, lori
Dera Lori
your recipes are posts of admiration and awe..this beet soup, first of all is so healthy and you have made it appear so inviting ….thanks for sharing it…i will try to make it..i dunno whether i will achieve such results.
Look at the color on that! Wonderful!
xox
I’m a new fan of beet soup and your Jackson Pollock treatment is well…art! lol
Really gorgeous colors
I am not a huge fan of beets…but it looks delicious!
I gave you an award over on my blog! Happy Wednesday!
I LOVE BEET SOUP or Borscht. This looks so elegant and sophisticated. And I bet it taste as pretty as it looks.
I second what Joanne said! But then again, I told you before you picked the perfect name for your blog! That soup looks and sounds out of this world!!
This looks as beautiful as I bet it tastes! I love cooking with beets.. their color really does cheer me.
Wow! Great looking and sounding dish. It sure met the description of your blog, offering the titillation to inspire the cook…well, in my case the wanna-be cook!
This is stunningly beautiful…and a quick glimpse of the ingredients seems like it’s equally tasty.
I agree. Truffle oil is not optional! Beautiful soup.
I love beet very much, I think I can eat this beautiful root everyday.
What a luxurious way to serve this humble beet. Delicious.
Cheers,
Elra
At about R850.00($8o) for truffle oil, it is quite an expensive addition, but man this soup looks so divine!!!
Wonderful dish, Lori Lynn. Love the white on red on white with just a hint of green in teh top photo.
A beautiful dish to present, and I’m sure to eat : )
looks nice and tasty
LL,
I just saw a similar recipe in the Australian magazine DELICIOUS.
Now I know what to do with all of my truffle oil.
I LOVE BEETS!
the muskness of the truffle infused oil and the herbacious-licorice of the dill must be tremendeous. I see lotsa love and passion. Great
I love beets, but I’ve never tried beet soup. I must look for that oil!
Man oh jeezo! How could you possibly go wrong? Truffles and beets in the same dish?? That sounds so delicious, not to mentions looks delicious!
Now that looks delicious! I just might have to try that tonight!