I will admit it - I am not a fan of beets. Until one of my former students made this for me, I would probably have avoided the things my whole life. They are very easy to avoid, but they are extremely good for you. They help protect against colon cancer, heart disease, and are also high in folate, making them especially important for pregnant women. For more information about how incredibly good-for-you beets are, click here. This recipe also contains a pretty potent quantity of garlic, so if the beets don't convince you, click here to learn about the health benefits of garlic.
Even without the health benefits of this soup, it is worth making because it truly is delicious and easy.
Ingredients:
3 medium sized beets, peeled, quartered, and sliced into 1/4 inch slices
3 tablespoons olive oil
1 medium onion, halved and sliced thin
3 tablespoons tomato paste
2 tablespoons fresh chopped flat leaf parsley for each serving
1 crushed or minced garlic clove for each serving
salt to taste
one large potato, in 1 inch cubes, if a heartier soup is desired (I usually omit it)
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Conventional instructions:
In a large soup pot, place sliced beets (and potatoes, if desired) and about 10 cups of water. Bring to a boil, and then cook until beets are soft, which will take around half an hour (maybe more - you'll have to taste one). When beets are almost done, in a separate pan, saute onions in olive oil until transparent. Add tomato paste and stir, then cook for one more minute. Take a ladle of liquid from the soup and add it to the tomato paste-onion mixture, then pour it all into the large pot. Add salt, to taste (it will need at least a tablespoon. Alternately, you could add vegetable or chicken bouillon, but this will change the taste).
Put parsley and garlic into serving bowls, and pour the soup over. Serve.
This soup will taste better the second day, but will lose its flavor the third, so if you're not going to eat this all the first or second day, you can freeze some of it.
Pressure Cooker Instructions:
Put beets, a teaspoon of oil (to discourage foaming) and water (and potato, if desired) into your pressure cooker (making sure not to fill it more than 2/3 full). Follow your pressure cooker's instructions for closing and sealing. Bring to high pressure, then cook for five minutes. Remove pressure cooker from heat and use the natural pressure release method.
Saute onions in olive oil until transparent. Add tomato paste and stir, then cook for one more minute. Take a ladle of liquid from the soup and add it to the tomato paste-onion mixture, then pour it all into the large pot. Add salt, to taste (it will need at least a tablespoon. Alternately, you could add vegetable or chicken bouillon, but this will change the taste).
Put parsley and garlic into serving bowls, and pour the soup over. Serve.
This soup will taste better the second day, but will lose its flavor the third, so if you're not going to eat this all the first or second day, you can freeze some of it.
Even without the health benefits of this soup, it is worth making because it truly is delicious and easy.
Ingredients:
3 medium sized beets, peeled, quartered, and sliced into 1/4 inch slices
3 tablespoons olive oil
1 medium onion, halved and sliced thin
3 tablespoons tomato paste
2 tablespoons fresh chopped flat leaf parsley for each serving
1 crushed or minced garlic clove for each serving
salt to taste
one large potato, in 1 inch cubes, if a heartier soup is desired (I usually omit it)
------
Conventional instructions:
In a large soup pot, place sliced beets (and potatoes, if desired) and about 10 cups of water. Bring to a boil, and then cook until beets are soft, which will take around half an hour (maybe more - you'll have to taste one). When beets are almost done, in a separate pan, saute onions in olive oil until transparent. Add tomato paste and stir, then cook for one more minute. Take a ladle of liquid from the soup and add it to the tomato paste-onion mixture, then pour it all into the large pot. Add salt, to taste (it will need at least a tablespoon. Alternately, you could add vegetable or chicken bouillon, but this will change the taste).
Put parsley and garlic into serving bowls, and pour the soup over. Serve.
This soup will taste better the second day, but will lose its flavor the third, so if you're not going to eat this all the first or second day, you can freeze some of it.
Pressure Cooker Instructions:
Put beets, a teaspoon of oil (to discourage foaming) and water (and potato, if desired) into your pressure cooker (making sure not to fill it more than 2/3 full). Follow your pressure cooker's instructions for closing and sealing. Bring to high pressure, then cook for five minutes. Remove pressure cooker from heat and use the natural pressure release method.
Saute onions in olive oil until transparent. Add tomato paste and stir, then cook for one more minute. Take a ladle of liquid from the soup and add it to the tomato paste-onion mixture, then pour it all into the large pot. Add salt, to taste (it will need at least a tablespoon. Alternately, you could add vegetable or chicken bouillon, but this will change the taste).
Put parsley and garlic into serving bowls, and pour the soup over. Serve.
This soup will taste better the second day, but will lose its flavor the third, so if you're not going to eat this all the first or second day, you can freeze some of it.
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