Simple Summer Beet Soup: Recipe by Nourishing Traditions - How to Eat Beets - Vegetarian Borscht

Simple Summer Beet Soup, a recipe from Sally Fallon's "Nourishing Traditions." A clean recipe for how to eat beets. This recipe is like a vegetarian borscht. If you've wanted to eat more beets and wanted a recipe for cooking beets on the stovetop, try this very simple soup that's best eaten cold.
The key to its simplicity is the use of water rather than stock. This keeps the flavors light, clean, and open to multiple variations of seasoning. Your options include adding creme fraiche or sour cream, serving it hot or cold, using chives or dill ... the addition of a grassy, high quality olive oil balances the earthiness of the beets just right.

SIMPLE SUMMER BEET SOUP RECIPE
Ingredients:
6 medium beets, peeled and coarsely chopped
4 tablespoons of butter
1 quart filtered water
sea salt or fish sauce and pepper to season
optional creme fraiche or sour cream
chives to garnish

Recipe summary: Cook thinly sliced beets in butter or oil for 30 minutes or until they're tender. Add water, bring to a boil. Lower heat and simmer for 15 minutes. Puree ingredients. Add more water to reach desired consistency. Garnish and serve. All in all, this recipe can easily take less than an hour from start to finish. I recommend chopping the beets thinly, so expedite the sautéing process. The more tender your beets, the smoother your soup.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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