- make this recipe
- user reviews (3)
-
10
medium beets (about 2-1/2 pounds)
-
1
medium sweet onion, chopped
-
1
medium potato, peeled and chopped
-
1
small cooking apple such as Granny Smith or Gala, peeled, cored, and chopped
-
3
14 ounce cans reduced-sodium chicken broth
-
2
tablespoons dry sherry or white balsamic vinegar
-
1
8 ounce carton sour cream
-
2
tablespoons prepared horseradish
-
1/4
teaspoon cayenne pepper
-
1
recipe Skillet Beets (see recipe below) (optional)
1. Peel eight of the beets* and cut each in 1-inch pieces. (Reserve remaining two beets to make Skillet Beets, below.) In 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.
2. Transfer soup, half at a time, to food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through.
3. For Horseradish Cream, in small bowl combine sour cream, horseradish, and cayenne pepper; stir about 1/2 cup cream mixture into hot soup. Set remaining aside.
4. To serve, top soup with a dollop of Horseradish Cream and, if desired, Skillet Beets. Makes 6 to 8 side-dish servings.
- Note *Peel beets with a sharp vegetable peeler or paring knife. To avoid staining your hands, wear rubber gloves.
-
2
reserved beets
-
2
tablespoons vegetable oil
Trim tops from beets to leave 1 inch of stem. Peel and thinly slice beets lengthwise from top to bottom. In large skillet cook beet slices in hot oil over medium heat 8 minutes or until tender, turning once.
- Servings Per Recipe 6,
- Calories 222,
- Protein (gm) 7,
- Carbohydrate (gm) 31,
- Fat, total (gm) 9,
- Cholesterol (mg) 17,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 17,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 189,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 729,
- Potassium (mg) 791,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
The horseradish sauce made this soup. Without that kick, despite the combination of ingredients, it was a very plain/boring beet flavoured soup. Although no one complained, it was not a hit and I will not make it again.
2/22/2010 02:14:21 PM Report AbuseAwesome soup, with a little tweaking. As it is, the soup was too uninteresting. Rx: sauté the onions in EVOO, then add the other ingredients. Increase vinegar to 3 tablespoons; add the juice of a lemon, & add 2-3 add'l. tablespoons of prepared horseradish directly to the soup. Be liberal w/ salt & pepper., Dee-lish; even my hubby, who hates all things vegetable, said it was delicious.
2/14/2010 03:43:10 PM Report AbuseThis is so delicious! Hearty and soothing, great for fall.
11/12/2009 04:38:01 PM Report Abuse