Beet Soup

Recipe View Prepare Ingredients (5 minutes): Gather and prepare all ingredients as listed. This ensures a smooth and efficient cooking process.

Recipe View Sauté Aromatics (8 minutes): In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes, until fragrant but not browned.

Recipe View Incorporate Beets and Simmer (25-35 minutes): Add the diced beets to the saucepan and stir to coat them with the oil and aromatics. Cook for 1 minute, stirring occasionally. Pour in the beef stock, season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, or until the beets are tender when pierced with a fork.

Recipe View Blend to Perfection (5 minutes): Remove the saucepan from the heat and allow the soup to cool slightly. Working in batches, carefully transfer the soup to a blender or use an immersion blender to puree until smooth and creamy. Be cautious when blending hot liquids.

Recipe View Final Touches (2 minutes): Return the pureed soup to the saucepan and heat gently over low heat until warmed through. Do not boil.

Recipe View Serve and Garnish (2 minutes): Ladle the Beet Soup into bowls. Drizzle each bowl with a swirl of heavy cream and, if desired, a sprinkle of fresh herbs such as dill or parsley.