Spicy Chilled Beet Soup
I love beets, and I love beet greens. This is evidenced by all my beet recipes ranging from a simple beetroot stir fry to a beetroot halwa. Beets do well in our garden, but I usually get a good crop when the weather begins to turn somewhat cooler. When it is hot, I usually tend to make raita with my beets. However, as with all things we need a change. I used my latest batch of beets to make a gently spiced yogurt and beet soup that I chilled. The result is quite flavorful and refreshing and did I say beautiful.
My Chilled Beet Soup Story
Well, anyone who knows me by now, probably knows my deep love of cooking with color. I love to make sure that my food is vibrant and colorful with the right accent of spice. Beets are such a perfect medium to work with as they are naturally beautiful and bright. The best part of the whole thing is that the brightness translates to lots of good nutri-dense points on the dinner table.
A Little More about Chilled Soups
A chilled beet soup is not a novel concept. Borscht is your original and classic beet soup that can be enjoyed both hot or cold. I did not want a very heavy soup. I wanted a good amount of flavor, but I also wanted the beautiful, sweet notes of the beet to shine through. And naturally, I did not to spend hours nursing a soup that would be chilled. The other chilled soup recipe on this site is this Chilled Cucumber Soup.
So, the cooking I delegated to the instant pot. Now, this can be very easily done one the stove top. I kept the seasonings bright and minimal. This soup uses coriander, ginger, orange juice, salt, cayenne and black pepper. The result is bright with just a gentle kick. Since I use natural homemade yogurt, it is not very heavy. You can add in your favorite herb to finish. I would think mint, tarragon and or dill are all good candidates.
I am getting just a few days of family travel time. Not the easiest during Covid. I promise to eat and tell next week. Actually, by the weekend.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A well seasoned and lighter take on your chilled beat soup.
Ingredients
- 2 tablespoons oil
- 1 tablespoon freshly ground coriander
- 1 and 1/2 tablespoons freshly grated ginger
- 2 pounds beets (about 3 medium to large beets), peeled and quartered
- 1 teaspoon red cayenne pepper
- 1 teaspoon salt
- 1 and 1/2 cups water
- 1/2 cup fresh orange juice
- 1 cup whole yogurt plus more to garnish
- Lots of freshly ground black pepper
- 1 tablespoon chopped herbs
Instructions
- Turn the instant pot onto saute mode. Add in the oil and heat for 2 minutes. Add in the coriander and the ginger and cook for 30 second. Turn off the heat.
- Add in the beets, cayenne pepper, salt and water. Cover and cook for 5 minutes on high pressure and allow a natural release.
- If you are doing this on the stove top, increase the water and simmer for about 25 to 30 minutes until the beets are tender.
- Add in the orange juice and using an immersion blender puree the mixture until fairly smooth.
- Beat the yogurt and add into the mixture and puree until smooth and well incorporated.
- Chill for at least 1 hour until the flavors settle well.
- To serve, place the mixture in bowls. Top with a little yogurt, add in the cracked black pepper and chopped herbs and enjoy.