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Tulkoff’s Beet Soup

This colorful soup uses a secret spoonful of Red Beet Horseradish for a flavorful perk up.

Prep Time

20 minutes

Cook Time

50 minutes

Difficulty

Moderate


Ingredients

2 Tbsp olive oil
1 medium onion, chopped
1 1/2 tsp Tulkoff Chopped Garlic in Oil
2 carrots, sliced
3 celery stalks, sliced – divided use
6 beets, peeled and chopped
4 cups vegetable stock
salt and pepper, to taste
4 tsp Tulkoff Red Beet Horseradish, or to taste
4 tsp sour cream

Directions

Set aside 1/4 cup of sliced celery. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, carrots, and celery. Cook until the onions are soft, about 5 minutes. Add the beets, and cook for 1 minute. Stir in the vegetable stock and bring to a boil. Cover and simmer until the beets are tender, about 30 to 40 minutes.

Remove from heat, and allow to cool slightly. Then in batches, add the soup to a food processor, and pulse until smooth. Return the soup to the large saucepan, and gently heat through. Season with salt and pepper to taste.

To serve, ladle into bowls and stir in 1 teaspoon of Red Beet Horseradish. Garnish with some sliced celery and 1 teaspoon of sour cream.

Serves: 4