Benjamin Leroux's terrific soup is an unexpected mix of beets, tomatoes and tomato paste; it has the flavor of a light borscht. Delicious Ideas for Beets
How to Make It
In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.
Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.
Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.
Ladle the soup into bowls and top with dollops of crème fraîche. Sprinkle with a little cumin and the parsley and serve.
You May Like
Aggregate Rating value: 3
Review Count: 84
Worst Rating: 0
Best Rating: 5
Author Name: Virginia Jay
Review Body: I've made this soup 3 times in the last 3 weeks! Its absolutely delicious and I have lots of beets in the garden :) Just wondering how well it freezes if you've tried freezing? I'm worried I might start turning purple if i continue to eat it at this rate! Many thanks x
Review Rating:
Date Published: 2017-09-06
Author Name: LordRagnarock
Review Body: I just made this for dinner, using kefir instead of creme fraiche. This is my best soup to date! :D
Review Rating: 5
Date Published: 2016-07-28
Author Name: MGreen57
Review Body: A wonderful use for the beets I make in just minutes in my Instant Pot. I substituted Greek yogurt for the creme fraiche since it's what I had on hand. The cumin makes this very unusual.
Review Rating: 5
Date Published: 2018-03-08
