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March 16, 2011

Living in the CSA: Beet and orange soup recipe

After reading my post last week wondering what to do with beets, Liz from Consuming Interests suggested this recipe, from Dishing Up Maryland (which is an absolutely gorgeous cookbook, by the way), as adapted by the Washington Post. The cookbook author got the original recipe from One Straw Farm in Baltimore.

I definitely hadn't cooked with beets before, and honestly, I'm not sure I had even had beets before. (No, I'm not exactly sure how that happened.)

As Liz said, this soup would convert even beet haters. It's smooth and earthy and, as the title mentions, sweet and savory. Great combination.


Sweet and Savory Beet Soup With Orange Juice and Yogurt

Makes: 6 servings

3 large (3 1/2 to 4 pounds) beets, trimmed and scrubbed
2 cups orange juice, preferably fresh
5 cups low-sodium or homemade chicken or vegetable broth
1 large onion, coarsely chopped (1 1/2 to 2 cups)
1/2 teaspoon salt, or more as needed
1/4 teaspoon freshly ground black pepper, or as needed
2/3 cup plain whole or low-fat yogurt, plus more for garnish (may use Greek-style yogurt for a thicker soup)
Carrot strands, for garnish (optional)

Combine the beets, orange juice, broth, onion, salt and pepper in a large saucepan over high heat. Bring to a boil, then cover and reduce the heat to medium or medium-low. Cook for about 1 hour, or until the beets are soft. Remove from the heat.

Remove the beets; peel them under cold water (changing it once or twice as needed so you can handle the warm vegetables), then cut them into quarters.

Place half the quartered beets in the blender, along with half of the contents of the saucepan. Remove the center knob of the lid and place a dish towel over the opening so that steam can escape. Puree until smooth and transfer to a large bowl. Repeat with the remaining beets and contents of the saucepan.

Add yogurt to the beet puree and stir to incorporate thoroughly. Taste and adjust seasoning as needed. Serve hot, chilled or at room temperature; garnish with a dollop of yogurt or carrot strands, if desired.

Notes: I used honey tangerines instead of oranges, because that's what I had. Also, instead of transferring quartered beets to the blender, I cut the pieces up smaller and used a stick blender.

(Photo, such as it is, by me)

Posted by Sarah Kickler Kelber at 12:37 PM | | Comments (1)
Categories: CSA, Living in the CSA, Recipes


Beets! Until several years ago I had only had the pickled variety, but fresh are so much better.

I bet you could speed up preparation of this soup recipe by using pre-roasted beets or microwaving them to shorten the boiling time required.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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