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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
1 onion chopped |
2 cup(s) beef broth or vegetable broth |
1 potato peeled and diced |
1/2 teaspoon(s) salt |
1 1/2 cup(s) steamed beets |
2 teaspoon(s) red wine vinegar |
sour cream to garnish |
parsley to garnsih |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
2. Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.
3. Tips on How to Prep & Steam Beets: (or Look for Melissa's brand Peeled Baby Red Beets in the produce section)
4. Trim greens (if any) and root end; peel the skin with a vegetable peeler.
5. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
6. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
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