Golden beet soup with lemongrass

Slices and cubes of golden beets.

Slices and cubes of golden beets.

“Do you want anything from the store?” Such a simple question, but when asked this with a bit of jet lag, I have a hard time answering.

When I return to the U.S. from Poland, I’m always dazzled by the sheer size and variety of produce and products in American grocery stores. Particularly in high-end places, such as Plum Market, Whole Foods and Sprouts Market, the volume of choices is pretty overwhelming.

Which is why I was drawn to these cool-looking beets: they’re both at once exotic and comforting, as they remind me of barszcz and beetroot salad, both popular dishes in Wroclaw.

Golden beets are similar in flavor to red beets, but they’re not as earthy, and so have a slightly richer, smoother flavor. While their juice is really vibrant, it doesn’t stain everything pink— bonus! For seasoning, I decided against using apple cider or dill, and went with lemongrass.

Roasting the beets before adding them to the soup is the best way to go, in my opinion. Beets are dense, tough root veggies, and to get them soft enough to eat, you either need to boil them or roast them. Boiling makes them watery, while roasting them retains their flavor and consistency.

I think the next time, I would add carrots to this soup— they would pair well with the sweet, slightly earth, flavor of beets.

Raw golden beets, before going in the oven.

Raw golden beets, before going in the oven.

Ingredients

2-3 large golden beets, diced

1 medium onion, minced

5-6 cups of vegetable broth

1 tablespoon lemongrass seasoning

olive oil

salt and pepper, to taste

  1. Preheat the oven to 350 F (175 C.)
  2. While the oven is preheating, scrub the beets and then wrap then in tinfoil.
  3. Roast the beets for 45 minutes to an hour, until tender.
  4. Let the beets cool, then peel the beets.
  5. Saute the onion in olive oil.
  6. When the onion is translucent, add the vegetable broth and bring to a boil. Add the lemongrass as well.
  7. When the broth is boiling, add the diced beets, reduce the heat and simmer on low until the beets are soft.
  8. Add some salt and pepper, and serve.
    Golden beet soup with Rumi's gluten-free challah bread.

    Golden beet soup with Rumi’s gluten-free challah bread.

     

    Golden beet Soup

    • Servings: 4-6
    • Time: 1.5hrs
    • Difficulty: easy
    • Print

    2-3 large golden beets, diced

    1 medium onion, minced

    5-6 cups of vegetable broth

    1 tablespoon lemongrass seasoning

    olive oil

    salt and pepper, to taste

    Preheat the oven to 350 F (175 C.)                                                                             While the oven is preheating, scrub the beets and then wrap then in tinfoil. Roast the beets for 45 minutes to an hour, until tender.                            Let the beets cool, then peel the beets.                                                                    Saute the onion in olive oil. When the onion is translucent, add the vegetable broth and bring to a boil. Add the lemongrass as well.                                                                                                                                       When the broth is boiling, add the diced beets, reduce the heat and simmer on low until the beets are soft.                                                                                          Add some salt and pepper, and serve.