Dishing Up the Dirt


September 25, 2010

I went where no beet has gone before….  Beet soup!  (okay, so many people have probably made beet soup, but this is something totally new for me and I am going to bask in my glory.)  This recipe totally knocked my socks off and I am very happy to share it with you all.  We ate our beet soup with a side of roasted brussels sprouts.  The brussels sprouts were really good, but next time we are roasting them in cream and bacon! (thanks for the idea Julie!)  Alright, on to tonight’s menu: Beet soup with roasted brussels sprouts

I got the beet soup recipe from


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock
  • salt and freshly ground pepper
  • heavy cream


  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream
The only thing I would change from the recipe is adding more beef stock (or whatever stock you are using)  I had to add more as I was simmering the beets.
This turned out awesome!  The brussels sprouts were cooked with olive oil and garlic.  Perfect!  Enjoy.

Leave a Reply

7 thoughts on “Beets=Love

  1. liz says:

    Andrea there are lots of ways to make beet soup that you might want to consider. Dill would be a nice addition to the flavor. Sounds like a nice fall dinner. Remember Pam and i have pickled beets for table centerpieces for the wedding at the barn.
    You continue to amaze me with your enthusiasm. Just like the fall…you’re a breath of fresh air. Enjoy your days off.

  2. Carrie Link says:

    It’s going to be a cold day in hell before I love brussels sprouts! EVEN if you are cooking!

    1. drealieberg says:

      Even if they are cooked in cream and bacon???? I don’t even think they would be considered brussels sprouts anymore! I can disguise any veggie!

  3. Jill says:

    Someday, splurge on an immersion blender. It makes life so much easier than trying to get hot soup-to-be into the food processor or blender!

  4. shoegirl says:

    Found your blog via the NY Times article! Love your recipes…you are inspiring me to eat more locally. This soup looks amazing. I will have to try it sometime!

  5. […] Lately I have been obsessed with creamy vegetable soups.  I got the idea for this soup from this blog – she had made a purréed beet soup.  It had never occurred to me before to make creamy soup by […]

    1. drealieberg says:

      Yum. This soup looks great! I may have to give it a whirl soon.

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