I’ve recently discovered beets and really like them, but find myself uncertain of how to prepare them for a meal besides grilling them. I know they can be eaten as part of a salad but I haven’t tried any of those recipes yet. This week I realized I had some beets in the fridge that I forgot about in the back of the crisper -luckily they were still good to eat. I decided to boil them and maybe find a bread recipe for them, but didn’t really see much… so instead I found some recipes for beet soup.

Pretty much all the recipes I’ve found have been for cold soups and I am a little leery of how I’ll like cold soup….but it’s been SO hot here that I decided to give a cold soup a try. I found this recipe online, Beet soup  recipe,  at the blog Cooking with Amy which looked very simple and had some good reviews.  Wow, it was really good and SO simple!

I made no changes except that I did not add sugar as my beets were sweet enough…hubby and I ate the entire pot for lunch today! It was a nice and refreshing.

Here’s the recipe:

(serves 2 as entree or 4 as a starter)
3 beets
14 oz chicken broth (or seasoned vegetable broth)
1-2 t sugar
1/4, 1/2 or 3/4 C sour cream (depending on how you like it)

Prepare the beets by scrubbing them well, trimming them and leaving about one inch of the stems. Place in a glass microwave-safe container with 1/2 cup of water. Cover with plastic wrap and microwave for 10 minutes. Let cool, reserving the liquid. Peel and trim beets, then shred with a hand grater.

Place the beet and liquid back in the glass container, add the chicken broth and cover, microwave until heated through, 5 minutes (longer if the beets are very cold). Taste broth for seasoning, depending on the beets you may need a teaspoon of sugar. Place contents in blender with sour cream and blend until smooth.

Chill in the fridge. Serve thoroughly chilled.