Wednesday, December 8, 2010

Colorful Winter Beet Soup

This soup was fun to make with the kids. They liked playing with the colorful juices and making beet prints on paper. I left the beets fairly large and chunky. You may prefer yours with a finer chop, or even pureed at the end and served with a dollop of sour cream.

Fine. More for me. I love beets. I'd never thought of using the beet greens, though, until I had our Russian neighbor's beet soup. The beet greens add so much flavor, I'll never chuck them in the compost bin again. Using the many colors of organic beets available this time of year, this soup is a visual, as well as tasty feast.


1 onion
6-8 beets, red, orange and yellow
2 T dried thyme
1 T ground ginger
Chopped tops (beet greens), thick stems removed
3 cups vegetable stock, 2 cups water
Fresh dill ( a few large stems that you won't eat, plus some finely chopped sprigs)
Salt and pepper as you go.

Sautee chopped onion in olive oil. Add sliced beets and stir in dried herbs. Add in vegetable stock and water and bring to a boil. After 5 minutes, turn down to low. Let simmer until beets are al dente. Add in fresh dill and finely chopped beet greens. Cook for another 30 minutes or so. Salt and pepper to taste along the way.


  1. Mmm, I love beets. Thanks for the recipe!

    - Joni

  2. I always feel like the vitamins are coursing through my veins when I eat beets. Enjoy!