Beet And Cabbage Soup

Beet And Cabbage Soup
Beet And Cabbage Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup unsalted butter - (1/2 stick)

  • 3

    cups coarsely-chopped peeled raw beets - (from 1 1/2 lbs)

  • 2

    cups chopped red onions

  • 3

    celery stalks coarsely chopped

  • 1

    cup chopped red cabbage

  • 3

    tablespoons finely chopped seeded jalapeño chiles

  • 5

    cups low-salt chicken broth or more if needed

  • 2

    tablespoons fresh lime juice

  • Tortilla chips

  • Sour cream

Directions

Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream. This recipe yields 6 servings. My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. When beets are cooked as they are in this recipe, they turn a bright fuchsia color. Wear disposable plastic gloves when working with beets. Puree only one or two cups of hot soup at a time, holding the top of the blender firmly to keep it from flying off.

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