Soups Orange and Beetroot Soup by Alex Bayev September 30, 2022 September 30, 2022 659 views 659 Recipe from Keith Floyd Asplashanddash. This soup will delight you with its bright, sour-sweet taste and original combination of ingredients. It can be served either cold or hot. Which makes it versatile for any season. It’s both refreshing in the summer and a super healthy, vitamin-rich, immune-boosting dish for fall and winter. And don’t be afraid of the sherry in the mix. During cooking, all the alcohol will evaporate, leaving behind only a light wine aroma and sourness. By the way, the original recipe does not say this, but instead of boiled beets, you can use baked beets. So the taste of the soup will be richer and more flavorful. ⏱ Cooking time — 65 minutes overall. Includes 40 minutes of preparation and cooking + 25 minutes unattended. 🥣 Ingredients 🍽 For 4 servings: 1 onion750 g of beetroot (boiled, peeled and cut into large pieces)2 potatoes (medium size)1.2 l vegetable stock300 ml of dry sherry4-5 oranges (or 300 ml of fresh orange juice)30 g of buttersalt, black pepper 🔪Step by step Directions Take 2 medium potatoes, peel and rinse under running water. Cut in half and each half in four pieces. Transfer to a deep bowl, in which prepared 750 g of beetroot – boiled, peeled and cut into large pieces. Cut 1 large onion into small cubes. To do this, cut off the top side of the onion, cut it into two pieces and peel the husks. Make several cuts in each half of the onion from the tail to the spine, do not cut all the way through, the spine will hold the cut onion together so that it does not disintegrate into separate pieces. Now cut the onion deep down, keeping the knife parallel to the board, also not cutting all the way through and cut into small cubes. Squeeze four or five oranges and squeeze the juice out of them. You should get 300 ml of juice. Larger, juicier oranges may need less. Leave 1 or 2 orange peels to grate the zest from them later. Put a large saucepan on the stove, melt 30 g of butter in it. Add chopped onions and cook over medium heat until soft, 7-8 minutes, stirring occasionally. Add the prepared beets and potatoes to the pot and stir. Pour in 1.2 liters of vegetable broth (see recipe here), 300 ml of sherry and 300 ml of orange juice (pass it through a sieve to avoid pips). Stir the contents of the pot well and bring it to a boil, turn down the heat to minimum, cover and cook for 30-40 minutes. Remove from the heat and let stand for 10 minutes. Pour the soup into the bowl of a blender and whisk until smooth, or do the same with an immersion blender directly in the pot. Serve garnished with orange peel grated on a fine grater. Orange and Beetroot Soup No ratings yet Recipe from Keith Floyd Asplashanddash. This soup will delight you with its bright, sour-sweet taste and original combination of ingredients.It can be served either cold or hot. Which makes it versatile for any season. It's both refreshing in the summer and a super healthy, vitamin-rich, immune-boosting dish for fall and winter. And don't be afraid of the sherry in the mix. During cooking, all the alcohol will evaporate, leaving behind only a light wine aroma and sourness. Pin Recipe Print Recipe Cook Time40 minutesUnattended:25 minutesTotal Time1 hour 5 minutes Servings4 servings Ingredients 1 onion750 g beetroot (boiled, peeled and cut into large pieces)2 potatoes (medium size)1,2 l vegetable stock300 ml dry sherry4-5 oranges (or 300 ml of fresh orange juice)30 g buttersalt black pepper InstructionsCut the potatoes in half and each half into 4 pieces. https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_1.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_1.mp4 Cut the onion into small cubes.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_2.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_2.mp4 Squeeze the juice from the oranges, so that you get 300 ml. Leave 1 or 2 orange peels to peel later.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_3.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_3.mp4 In a large saucepan melt the butter. Add the onions and cook over medium heat until soft, 7-8 minutes. Add beetroot and potatoes, stir to combine.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_4.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_4.mp4 Pour in vegetable broth, sherry and orange juice (pass through a sieve to keep pips out). Bring to a boil, reduce heat to low, cover and cook for 30-40 minutes.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_5.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_5.mp4 Remove from heat and let stand for 10 minutes. Pour soup into a blender and whisk until smooth, or do the same with an immersion blender.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_6.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_6.mp4 Serve garnished with orange zest.https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_7.mp4https://bayevskitchen.s3.amazonaws.com/beetrootorangesoup/beetrootorangesoup_7.mp4 Video Pin1YumTweetShareTelegramVibeFlip1 Shares FallHealthyNon-trivialSummerVegetables Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Italian Chicken Tortellini Soup Curried Butternut Squash and Apple Soup Beer Soup White Onion Soup Ajo Blanco – Spanish cold almond cream soup Shrimp and Corn Soup Heston Blumenthal’s Mushroom Soup Raspberry gazpacho Turkish Creamy Of Red Lentil Soup Garlic Soup with Almonds and Orange Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.