Ingredients
Beet Soup
- 3 1/2 lbs beets
- 7 Tbsp apple cider vinegar
- 3/4 cup plus 2 Tbsp heavy cream
Toppings
- Spoonful of homemade yogurt
- Choice of herbs (we used parsley)
- Dash of Ballerina Farm coarse grey french salt
Directions
- Begin by giving the beets a thorough rinse in the sink to wash away any soil.
- Trim the leafy tops and set them aside—they make a lovely addition to a fresh salad!
- Place your beets in a large pot, cover them with water, add the vinegar, and a pinch of salt. Bring the pot to a gentle boil, then reduce to a simmer. Cover and cook for about an hour, or until they’re tender enough to pierce easily with a fork.
- Once they’re ready, carefully lift the beets from the pot and let them cool in a bowl, keeping the cooking water to one side. When the beets are cool enough to handle, slip off their skins—they should come away easily.
- Cut the beets into quarters, then blend in the blender in batches, adding a touch of the reserved cooking water to create a smooth, pourable consistency.
- Taste as you go to balance the flavor—you’ll want a touch of that tangy vinegar without overwhelming the beets’ natural sweetness.
- Pour in a bit of heavy cream as you blend, transforming the soup into a beautiful color and consistency. Adjust seasoning to your taste.
- Reheat gently in a pot, then garnish with your choice of toppings. This soup keeps in the fridge for up to a week. Enjoy!
