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Beet And Cabbage Soup

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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

Details

Servings 6

Preparation

Step 1

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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