Beet soup
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Beet soup
Print Recipe
  1. Place the beets in a large stockpot. Add 4 cups chicken broth, salt and pepper. Cover and cook for 45 minutes or until beets are tender. 
  2. Meanwhile, heat the butter in a large skillet over medium heat. Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma.
  3. Once onion and carrots are soft, add them to the beets and broth.
  4. Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth.
  5. Place the soup back into a pot and adjust salt and pepper to taste. Bring back to a simmer and serve.
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