Oct 28, 2015
It’s been said that the ancient Romans believed beets and their juice promoted amorous feelings and that Aphrodite, the goddess of love, ate beets to enhance her appeal. Considered an aphrodisiac in ancient cultures it’s fascinating that the modern day beet contains tryptophan and betaine, both substances that promote a feeling of well-being. So, perhaps that’s why this delicious beet soup is so desireable as the weather cools and we bid farewell to summer. It’s time for warmth, cuddling and cozying up by the fire.
The deep purple roots of beetroot are delicious boiled, scrumptious when roasted and add a sweet crunch when served raw. Their gorgeous color and sweet, earthy taste have made them popular among chefs and home cooks alike. But, don’t throw away the stalks and those hearty green leaves that top your fresh beets. They have a flavor similar to Kale and an even higher nutritional value than the roots, especially in calcium, iron, vitamin A and C; all the more reason to include them. The stalks add crunch and color, giving this soup the texture and flavor that makes it a family favorite. We love topping our soup with sour cream, yogurt or an extra sprinkling of marjoram just before serving.
Beets are available all year long, but are at their best from June through October.
Yield: Makes about 7 quartz
8 medium beets (with greens) peeled and cut into small dice, reserve stalks and beet greens of 4 beets
5 quarts chicken stock
2 bay leaves
4 Tablespoons dried marjoram
Juice of 4 medium lemons
1 Tablespoon ground cumin
1 Tablespoons salt, more to taste
1 Tablespoon pepper, more to taste
Yogurt or sour cream for garnish (optional)
Cut stalks into small dice and chiffonade beet greens. Place diced beets, stalks, beet greens, chicken broth and bay leaves in a large stockpot, uncovered, on high heat and bring to a boil, about 25 minutes. Reduce heat to medium and allow to simmer. Continue to cook until beets have softened, about 15 minutes. The stalks will remain a bit crunchy and add a lovely texture to this soup. Reduce heat to medium-low and add 2 tablespoons marjoram, lemon juice, 2 tablespoons cumin, salt and pepper. Allow to cook another 5 minutes and add the final 2 tablespoons of marjoram, salt and pepper to taste.
Serve hot, garnish each bowl with sour cream, yogurt or an extra sprinkling of marjoram, if desired.
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