This soup can be serve chunky with cooked rice after the beet is tender at step 2. It won’t scream if water is used instead of broth.
Make 2 serving
1 pound beet, peels and cut into 1/4 inch thick slices
1 Tablespoon vegetable oil
1 small yellow or 1/2 medium onion, coarsely chopped (about 3/4 cup)
2 cups chicken, vegetable, or pork broth
2 teaspoon lemon/lime juice
2 Tablespoon sour cream (optional)
Salt and ground black pepper to taste
Chive, cilantro or dill to garnish (optional)
1 cup of cooked rice to serve (optional)
- In a medium pot, heating oil over medium high heat. Add onion and stir occasionally until soft and fragrant with some nice brown spots. Add beet slices, broth and water ( if needed) just enough to cover the beet slices. Bring it back to a boil, then reduce heat down to medium low to simmer until the beet is tender about 20-30 minutes.
- Remove from heat, uncover. Puree with an immersion blender or a blender. If use the blender, let it cool slightly about 5 minutes to allow the steam escape (to avoid burning) and only fill 1/2 way of the container. Using a kitchen towel to cover the lid and hold tightly while blending. Taste and season with salt (if needed).
- Stir in lemon/lime juice. Pour into serving cups/bowls. Top with 1 tablespoon sour cream and garnish if used. Sprinkle some freshly ground black pepper. Serve warm or cold.
* I got Chinese chive flowers from the garden. They are really sweet.