Mini Chilled Beet Soups

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  • Servings: 12

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  • 3 large beets (1 1/2 pounds), quartered
  • 2 quarts chicken stock
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • crème fraîche and small dill sprigs, for garnish

How to make this recipe

  1. In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil. Reduce the heat to moderate and simmer until the beets are tender, 45 minutes.

  2. Strain the soup in a colander set over a large heatproof bowl. Let the vegetables cool slightly, then peel the beets and cut them into chunks. Transfer the beets, onion and garlic to a blender. Add 2 cups of the cooking liquid and puree until silky. Stir the puree into the remaining cooking liquid; season with salt and pepper. Chill for at least 3 hours. Serve in small cups, garnished with dollops of crème fraîche and dill sprigs.

Make Ahead

The soup can be refrigerated for up to 2 days.

Contributed By Published January 2003

467176 recipes/mini-chilled-beet-soups 2013-12-06T23:37:32+00:00 David Waltuck, Karen Waltuck spring|winter|cocktail-party|holiday-open-house|new-years-eve|appetizers-starters|soups-and-stews|12|healthy|make-ahead january-2003,david waltuck,karen waltuck,beet soup,cold soup,appetizer recipe recipes,mini-chilled-beet-soups 467176

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