Alex'S Beet Soup
A vibrant, clear beet soup with a ruby red hue, featuring fresh cucumber and lemon slices, perfect for a refreshing appetizer or light meal for beet lovers.
Ingredients
Instructions
- Peel, seed, and slice the cucumbers.
- Peel and slice the lemons.
- Bring the chicken stock to a boil and pour over the cucumbers, lemon slices, and julienne beets.
- Add dry sherry and chopped garlic to taste.
- Let steep for 2 hours.
- Strain the soup and reheat gently, avoiding boiling to keep it clear.
- Garnish with sliced beets before serving.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before straining. If you can't find julienne beets, you can use whole beets and slice them yourself. For a vegetarian option, substitute chicken stock with vegetable broth. Adjust the amount of dry sherry based on your taste preference; it can enhance the flavor significantly.
Serving Suggestions
Serve this beet soup chilled or warm, garnished with additional sliced beets for a striking presentation. It pairs beautifully with crusty bread or a light salad. For a heartier meal, consider serving it alongside Pork Tenderloin With Sauce or Chicken Breast With Orange Basil Pesto for a delightful contrast of flavors.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. Avoid boiling to maintain the soup's clarity and flavor. You can also freeze the soup for up to 2 months; just let it cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Alex'S Beet Soup contains roughly 250 calories, with 5g protein, 63g carbohydrates, and 1g fat. It is an excellent source of iron (105% of the Daily Value) and potassium (38% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of canned?
Yes, you can definitely use fresh beets! You'll need to cook and peel them first, then julienne or slice them as needed. Fresh beets will add a more robust flavor and vibrant color to your soup.
What type of dry sherry is best for this recipe?
A Fino or Manzanilla sherry works well for its light flavor. However, you can use an Amontillado for a richer taste if preferred. Just remember to use it sparingly and adjust to your taste, as the flavor can intensify during cooking.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance, allowing the flavors to meld beautifully. Just follow the recipe, let it steep, and then store it in the refrigerator. Reheat gently before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).