Portions: 4 servings Calories: 632kcal |
A striking appearance and a creamy, luscious texture catch your attention, but the strong flavor in this marvelously flavorful beet soup will make it worth cooking this time and time again. Try this beautiful pink and potato beetroot soup and add it to your new favorites list.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
Pink potato and beet soup.
Why I ā¤ļø it
Beetroot is an intriguing, versatile root vegetable that can be served in everything from beautiful beet potato salads to soups like the famous borscht, its striking color makes for beautiful dishes.
This cream of beet soup combines potatoes, cream, onion, herbs, and bacon in a strong-flavored creamy soup that will be the talk of the table.
Beet soup recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
- Medium Dutch oven or pot
- Immersion blender or blender
Ingredients
- 13 ounces bacon [340 grams] chopped
- 1 large white onion minced
- 1Ā pound [0.45 kilo]Ā beetrootĀ peeled, rinsed, and diced
- 1Ā½Ā poundĀ [0.7 kilo] starchy potatoesĀ (like russet), peeled, rinsed, and diced
- 1 quart vegetable stock [1 liter]
- 1 cup heavy cream
- Salt to taste
- Ā¼ cup sour cream [60 milliliters]
- Freshly cracked black pepper to taste
- 2 cups diced white bread
- 2 tablespoons butter
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Brown bacon
In a medium Dutch oven or large saucepan, cook the bacon over medium-high heat until it has released most of the fat and the bacon bits are crispy.
Remove the bacon bits from the pan and let them rest on a paper towel until needed.
Step 2: SautƩe vegetables
Keep the Dutch oven on the stove, but lower the heat to medium-low.
Add the onion, beetroot, and potato, and cook stirring, until the onions become translucent.
Step 3: Simmer
Add the broth to the pot, cover, and simmer until the potatoes and beetroot are fork-tender (an estimate of 15 minutes).
Step 4: Blend
Turn off the stove, and stir in the heavy cream.
Blend until the mixture is very smooth. You may need to let it cool down a bit before blending. Season with salt and pepper to taste, then return to the pot and reheat. If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit more water.
Step 5: Toast bread
In a skillet or frying pan, heat the butter over medium heat. Add the bread cubes and cook, turning until they are crispy and have browned a bit.
Step 6: Serve
Serve the soup alongside sour cream to drizzle and croutons and bacon bits to add on top.
Top tips
- Cut the potatoes and beetroot into dice-sized cubes to shorten the cooking time. The smaller the pieces are, the shorter the cooking time.
- You can make this soup in the pressure cooker. After you've browned the bacon, saute the onion, potato, and beetroot until the onions have turned translucent. Add the broth and cook in the pressure cooker for 5 minutes after the valve whistles.
- This is one of those soups that taste better the next day, so save any leftovers in the fridge in an airtight container.
Serving suggestions
This soup is excellent to serve as a starter and a lighter dinner.
Variations
If you have some fresh dill at hand, add it to the soup right before serving. I love the taste of dill in this soup, but no need to hunt it down if you don't have it.
Vegan beet soup: To make it vegan, leave out the bacon and just sautƩe the vegetables in 4 tablespoons of olive oil. You can substitute olive oil for butter to brown the croutons, and use almond milk instead of dairy.
Nutritional information
Calories: 632kcal | Carbohydrates: 43g | Protein: 15g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1622mg | Potassium: 944mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1145IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 3mg
FAQs
What does beetroot soup taste like?
The taste of a beetroot soup will vary depending on what other ingredients are in the soup. The beetroot itself adds an earthy, faintly sweet taste to soups.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Pink Cream of Beetroot Recipe
Ingredients
- 13 ounces bacon [340 grams] chopped
- 1 pound beetroot [0.45 kilo] peeled, rinsed, and diced
- 1Ā½ pound starchy potatoes [0.7 kilo] (like russet), peeled, rinsed, and diced
- 1 large white onion minced
- 1 quart vegetable broth [1 liter]
- 1 cup heavy cream
- Salt to taste
- Ā¼ cup sour cream [60 milliliters]
- Black pepper to taste
- 2 cups diced bread
- 2 tablespoons butter
Instructions
Step 1: Brown the bacon.
- In a medium Dutch oven or large saucepan, cook the bacon over medium-high heat until it has released most of the fat and the bacon bits are crispy.Remove the bacon bits from the pan and let them rest on a paper towel until needed.
Step 2: SautƩ vegetables
- Keep the Dutch oven on the stove, but lower the heat to medium-low.Add the onion, beetroot, and potato, and cook stirring, until the onions become translucent.
Step 3: Simmer
- Add the broth to the pot, cover, and simmer until the potatoes and beetroot are fork-tender (an estimate of 15 minutes).
Step 4: Blend
- Turn off the stove, and stir in the heavy cream.Blend until the mixture is very smooth. You may need to let it cool down a bit before blending. Season with salt and pepper to taste, then return to the pot and reheat. If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit more water.
Step 5: Toast bread
- In a skillet or frying pan, heat the butter over medium heat. Add the bread cubes and cook, turning until they are crispy and have browned a bit.
Step 6: Serve
- Serve the soup alongside sour cream to drizzle and croutons and bacon bits to add on top.
Nutrition
By , published Mar 13, 2023 on Tia Clara
Terri
This looks beautiful and tasty. Just the recipe I needed to spice up that bag of brown rice sitting in the cupboard, thanks!
Daisy Diaz-Alemany
Thank you for the wonderful recipe. The "risotto" was awesome. Can not wait to try the sopa de mapuey.
Suzanne Perazzini
I hadn't even heard of this - aaahhh! I agree with you, when does it stop? They keep poisoning our main food sources and then say beware! Where do we turn?
Tia Clara
I added links to some news source in the first paragraph.
Yes, our food is fighting back. Next on Broadway: Rice and Old Lace. š
Tonia
I made this tonight with brown jasmine rice, yellow paste tomatoes and red peppers from my garden. It was absolutely delicious. Seemed very decadent for something so healthful.
Tia Clara
Nice! Thanks for sharing your experience and ideas.
Charlie Sommers
Recipe sounds delicious, I am a diabetic and have been eating brown jasmine rice for decades. My rice is grown in Thailand and should be safer than most American grown rice. My Japanese wife still eats white rice but I am slowly convincing her that brown is the way to go. Thanks for the recipe and the heads up.
Tia Clara
Charlie, I too eat mostly brown rice, and incredibly, I love it. But are you sure that your rice isn't contaminated? Aren't these same pesticides and products available everywhere? What are the chances of the Thai government telling you that their products are contaminated too? It's best to be cautious.
Charlie Sommers
Thanks for your concern Aunt Clara, If I understand things correctly the particular pesticide that USDA warned us about is found in rice that is produced on land that used to support cotton agriculture. Cotton is notorious for the amount of pesticides used in farming it. A bit more research tells me that some Asian countries, Japan, Korea, Malaysia, The Philippines, and Thailand use more pesticides in rice cultivation than in days gone by I would switch to organic but with my fixed income that would mean giving up bourbon. I've already made it to almost 71 so I will keep my fingers crossed and hope for the best. Maybe the alcohol in the bourbon will help control the carcinogens in the pesticides. š
Tonia
Thanks for the great recipe along with your thoughts. I really like what you wrote. I've been worrying about "food" for a while. I don't think enough people really take these things seriously.