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• Makes 6 servings
With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot.
- 1 1/4 pounds (570 g) beets, plus 1 small beet for garnish
- 2 tablespoons extra virgin olive oil
- 1 small red onion, sliced
- 2 garlic cloves, sliced
- 1 McIntosh apple, peeled and sliced
- 4 1/2 cups (1.08 liters) vegetable broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dark brown sugar
- Kosher salt
- Freshly ground black pepper
Peel and slice the beets (see note).
Heat the oil in a medium saucepan. Add the onion, garlic, and apple and sauté for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.
While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400°F (205°C) for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate.
Purée the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt, and pepper.
To serve, garnish with the grated beet.
Note: I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.
Excerpt from NEW KOSHER CUISINE © 2012 by HELEN NASH. Published by The Overlook Press, Peter Mayer Publishers Inc., New York, NY. www.overlookpress.com. Used by permission of the publisher. All rights reserved.