Ingredients
Units
- 3 large or 4–5 medium beets
- 2 Tbsp olive oil
- 1 Tbsp butter, margarine, or olive oil
- 1 medium onion, chopped
- 1 tart apple, peeled, cored and chopped
- 2 cloves garlic, chopped
- 1 tsp chopped fresh ginger
- 2 Tbsp grated fresh orange peel
- 2 Tbsp chopped fresh mint
- salt and freshly ground black pepper to taste
- 4 cups water
- 1 cup cream, coconut milk or soy milk, optional
- dairy sour cream or unflavored Greek style yogurt, optional
- sliced hard cooked egg or potato, optional
Instructions
- Preheat the oven to 450°F. Scrub the beets, wrap them in aluminum foil and roast for about 1 hour, or until the beets are tender.
- When the beets are cool enough to handle, remove the skins. Chop the beets and set them aside. Reserve any natural liquids that have accumulated.
- Heat the olive oil and butter in a soup pot or large saucepan over medium heat. When the butter has melted and looks foamy, add the onion, apple, garlic and ginger and cook for about 5 minutes, or until the ingredients have softened.
- Add the beets (plus any accumulated juices), orange peel, mint, salt and pepper and stir. Pour in the water.
- Bring the soup to a simmer and cook for about 20 minutes.
- Puree the soup with a hand blender or in a food processor or blender. Return the soup to the pan to heat through. For a creamier, thinner soup, add the cream.
- Serve garnished, if desired, with sour cream or yogurt for a dairy meal, or cooked egg or potato.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Ashkenazi