Equipment
Ingredients
Aromatics and Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 3 g caraway seeds, lightly crushed
Soup Body
- 500 g beets, peeled and diced
- 800 ml beef broth
Finishing Touches
- 15 ml apple cider vinegar
- 100 ml heavy cream, chilled
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Melt the butter in a large pot over medium heat, then add the diced onion. Cook, stirring occasionally, until the onions are soft and translucent.
Add the lightly crushed caraway seeds to the pot and toast, stirring constantly, until highly aromatic.
Add the diced beets and beef broth. Bring the mixture to a boil at 100°C/212°F, then reduce the heat to maintain a steady simmer at 90°C/194°F. Cover and cook until the beets are completely tender and easily pierced with a paring knife.
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and vibrant in color.
Stir in the apple cider vinegar, fine sea salt, and black pepper. Taste the soup and adjust the seasoning, adding a few more drops of vinegar if a tarter profile is desired.
Ladle the hot soup into serving bowls and garnish each portion with a generous swirl of heavy cream immediately before serving.
Chef's Notes
- Using high-quality, homemade beef broth will significantly elevate the savory depth of this soup, providing a robust backbone to balance the natural sweetness of the beets.
- Lightly crushing the caraway seeds releases their volatile oils more rapidly, ensuring their distinctive, warming flavor permeates the entire broth without leaving hard seeds in the finished puree.
- For the silkiest possible texture, ensure the beets are diced uniformly so they cook evenly. A high-powered countertop blender will yield a smoother result than a standard immersion blender.
- Wear an apron and use a non-porous cutting board when prepping the raw beets to avoid staining your clothes and work surfaces.
Storage
Refrigerator: 4 days — Store the soup base without the cream garnish for best results.
Freezer: 3 months — Freeze without the heavy cream, as dairy will separate upon thawing.
Reheating: Warm gently over medium-low heat. Do not boil if cream has already been incorporated.
