Beetroot Soup Recipe

Name: Beetroot Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: beetroot 4 pc; onion 1 pc; butter 40 g; dry white wine 50 ml; Vegetable broth 500 ml; Cream 1 cup; nutmeg 1 pinch; ground caraway 1 pinch; Salt 4 pinch; Parsley 1/4 bunch

Jump to the recipe Comments

beetroot soup Recipe Image — Beetroot Soup Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

In this post I show you my delicious Beetroot Soup Recipe.

The beetroot is mega healthy and tastes great.

You can do something good for yourself and your loved ones with the soup.

In the article tell about the beetroot and its effect.

Who would have thought that there was so much good in such a beet?

The soup is very simple and you can prepare it in 30-60 minutes, depending on whether you buy the beets fresh or pre-cooked.

But now let’s go, I wish you every success!

Table of Contents

1. Recipe Beetroot Soup
2. Nutritional Values
3. Cook Beetroot Soup from Fresh Turnips
4. Prepare Beetroot Soup from pre-cooked Beetroot
5. Beetroot Ingredients and Effect
6. Other Suitable Recipes

1. Recipe Beetroot Soup

Following my step by step guide for the wonderful soup.

I’d be happy if you’d recook the recipe.

If you have any questions or comments, please use the comment function below.

Beetroot Soup

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 433

Total Time 40 Min.

Preparation Time 20 Min.

Cook Time 20 Min.

Simple guide for cooking beet soup.

Rate Now!

5.00 from 833 ratings

Ingredients

4	pc	beetroot (peeled)
1	pc	onion (or shalott)
40	g	butter
50	ml	dry white wine
500	ml	Vegetable broth
1	cup	Cream
1	pinch	nutmeg
1	pinch	ground caraway
4	pinch	Salt
1/4	bunch	Parsley

Instruction

Beetroot or beetroot fresh with turnip tops — Fresh beetroot

Choose variant

Decide on a variant of preparation.

-> Boil beet first

-> Process raw beet directly into soup.

Cut beetroot into slices — Cut the cooked, peeled beets into slices.

Prepare soup

Chop the peeled, cooked or raw beet into small pieces.

Sauté with the diced onion in a pot with half of the butter for about 5 minutes until colorless.

Butter ingredient — Butter pieces prepared as an ingredient.

Butter cool

Chill the remaining butter in the freezer for blending the soup.

Cook soup

Deglaze the soup stock with the white wine, fill up with the vegetable stock and bring to the boil.

Add the cream to the boiling liquid and season with nutmeg, caraway, salt and pepper.

Let the soup simmer gently for 5-20 minutes, the vegetables should be cooked until soft.

Arrange soup

Just before serving, add the ice-cold butter to the soup and blend with a hand blender.

Garnish with freshly chopped parsley or with finely chopped turnip greens and serve.

You can supplement the soup with beet pieces as a soup garnish.

2. Nutritional Values

3. Cook Beetroot Soup from Fresh Turnips

The soup, prepared from fresh beets tastes absolutely brilliant.

It is incomparable in taste and effect!

The beets you buy at the market, pay attention to the beet herb, the fresher the beet comes out of the ground, the more powerful is the herb of the beet.

Beet only existed until 2006, due to the spelling reform one “e” disappeared. The old spelling is still very common.

Either you cook the beetroot whole in boiling salted water or if you want to do it quickly, peel the beetroot raw with gloves, cut it into small pieces and then make soup out of it.

Use beet leaves:
The leaves and stalks, the turnip greens you can blanch and also use for the soup.
Alternative: Process the turnip greens in a smoothie!
Tip from Chef Thomas Sixt

4. Prepare Beetroot Soup from pre-cooked Beetroot

I do not use beet from the jar for the soup.

-> This is beet salad with vinegar.

In many regions you can buy beet pre-cooked, which are vacuumed and cooked beets in a plastic bag.

You can use these for the soup as well, but unfortunately they never come close to the taste of fresh beet.

Beetroot when boiling in the pot — You can boil or steam beetroot. When steaming, more vitamins and more flavor are left in the vegetables.

Boiled beetroot — Please peel cooked beetroots immediately, the skin loosens better when the beets are still warm. © Thomas Sixt

5. Beetroot Ingredients and Effect

The beetroot belongs to the goosefoot family and is directly related to spinach and chard.

Spinach and beetroot are cousins, who would have thought that?

According to folk medicine, beetroot is said to be a real miracle weapon against cancer.

You can read from various sources:

Drinking beetroot juice in large quantities can cure cancer and leukaemia.

In any case, in recent times it has become more and more apparent that many ingredients of beetroot are classified as anti-cancer substances

The beetroot soup is the vegetarian anti flu soup!
Tip from Chef Thomas Sixt

Beetroot is really healthy:

They contain natural carbohydrates, little protein, the amino acids asparagine, glutamine, betaine (stimulates liver and bile, has an antibacterial effect), plus potassium, magnesium, sodium (excess base), iron and copper (good for blood formation), vitamins A, B, C, folic acid and pantothenic acid, bioflavones (protect vitamins and improve cellular respiration), betanidin, rutin (betanidin strengthens the walls of the capillaries with rudin) and choline (cholesterol component – makes fat more liquid and prevents accumulation on the arteries).