Beet Soup with Sage & Shallots Recipe

Name: Beet Soup with Sage & Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each beets bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them; 1/2 cup rice vinegar unsweetened; 4 each sage leaves, fresh; 1/2 cup wine white zinfandel; 2 each shallots cloves; 4 cloves garlic; 1 tablespoon vegetable oil canola; 1 x salt to taste; 1 x black pepper crushed, fresh, to taste; 1 x maple syrup few drops; 2 tablespoons creme fraiche (similar to sour cream)

Servings: persons

1 each beets bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them
1/2 cup rice vinegar unsweetened
4 each sage leaves, fresh
1/2 cup wine white zinfandel
2 each shallots cloves
4 cloves garlic
1 tablespoon vegetable oil canola
1 x salt to taste
1 x black pepper crushed, fresh, to taste
1 x maple syrup few drops
2 tablespoons creme fraiche (similar to sour cream)

1
Thickly slice the beets and simmer in water for about 30 minutes, until cooked.
2
Include the stems of leftover cruciferous veggies in this simmer.
3
Strain and place in a bowl with 1/2 cup rice vinegar and water to cover.
4
Let sit overnight in the refrigerator, or for as long as you can.
5
Use the beet leaves for making a green veggie to eat.
6
The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
7
Process, adding a little wine or water as needed.
8
(Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).
9
Slice the shallots and garlic.
10
Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
11
After about 4 or 5 minutes, add the wine.
12
Simmer a minute or two.
13
Add this mixture to the food processor and continue processing.
14
It is nicer if some graininess remains, but a fine graininess.
15
Place this mixture back in a pan.
16
Add about 1 or 2 cups of hot water, remaining canola oil, and salt ( 1/4 tsp) and pepper to taste.
17
Stir and simmer a few minutes, add 3 drops maple syrup.
18
Pour into 2 regular or 1 large wide soupbowl, leave room on top.
19
Top with 1 or 2 tablespoons creme fraiche, and stir in well.
20
Serve hot.

116

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 each beets bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them, 1/2 cup rice vinegar unsweetened, 4 each sage leaves, fresh, 1/2 cup wine white zinfandel, and more.

Yes, Beet Soup with Sage & Shallots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Soup with Sage & Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions