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Oven-Roasted Creamy Beet Soup

Oven Roasted Creamy Beets Soup

By Mike Yarmish Published: December 19, 2012

Course: ,

My wife and I have recently decided to find out, what the taste roasted beets has. It turned out to be very tasty. Actually to my taste it’s not much different from boiled. Actually, we have tested it in a salad with cottage cheese and in the cream soup, the recipe of which I’ll give below. Also, I will tell you how you can prepare all of a healthy and tasty beet soup in 15 minutes.


  • Serves: 4 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 1 hr 55 mins

Ingredients

Instructions

  1. First of all, wash the beets and wrap it with foil. Put into the preheated up to 190 degrees oven and roast a little more than an hour (depending on the size) until it’s tender. You can test 1 beet in an hour piercing it with a knife. If it’s soft - get it, if not, then wrap back and roast another 15 minutes.
  2. At this time peel potatoes, cut it into small pieces and boil until tender (about 10 minutes) right in the broth.
  3. When the beets is ready, clean it, cut into pieces and put into a blender. Also add the potatoes with the broth and olive oil there. Grind to a desired consistency. By the way, you can not add all the broth to be able to regulate this consistency.
  4. After grinding, heat up the soup on the stove and pour it into plates. Add sour cream and sprinkle with pine nuts and herbs.
  5. By the way, if you want to cook the soup for 15 minutes, then instead of baked beets, use the purchased boiled ones. The taste is great, too.

 

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8 Comments

  1. Kristen Hess (The Artful Gourmet) Says:

    This beet soup looks delicious! My Polish grandmother used to make an amazing Beet Soup made with sour cream and vinegar with shredded pork and homemade potato dumplings which I have yet to make. When I can track down the recipe I’ll be sure to share!

  2. Mike Yarmish Says:

    That would be really awesome. It sounds your grandmother used to make a very delicious soup…

  3. meatballs & milkshakes Says:

    Really beautiful soup! Love the photos!

  4. Mike Yarmish Says:

    Thank you very much! =)

  5. Venetia Says:

    I look forward to trying this soup today! However, you mention olive oil in the recipe and not in the ingredients list. How much olive oil should I use in the soup?…

  6. Mike Yarmish Says:

    2 tbsp would be more than enough. Thanks for noticing, I’ve updated the recipe! Good luck with the soup!

  7. Craig Says:

    WTF, I am no English major but this writing is seriously hard for me to digest. Did you not read what you wrote?
    “what the taste roasted beets has.”
    “peel potatoes, cut it”
    “When the beets is ready”

  8. Mike Yarmish Says:

    So you couldn’t find any work and simple correct others mistakes?

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