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    Home » Recipes » Soup Recipes

    Red and Yellow Layered Beet Soup with Fried Beet Greens

    Published: Dec 23, 2014 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 3 Comments

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    You haven’t had a beet soup like this! Layered with red and yellow beets with bold spices and bright citrus and topped with crispy fried beet greens. And yes, you should most certainly keep those beet greens!

    Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

    Welcome to day 7 of my Hanukkah party around the world! Tomorrow is our last global stop and I am so thrilled that many of you enjoyed all these recipes. Today’s exploration is very loosely based off of Ukraine with their infamous sup, borscht. However, I am calling this a red and yellow layered beet soup in hopes of keeping the peace.

    Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

    Now I have heard that borscht is a very, very serious thing. I researched this and and have witnessed arguments and war break out over who and what borscht truly is. The one I grew up with had meat in it or meat bones for flavor with lots of cabbage. I’ve also had the borscht that was hot pink from the mixed in sour cream and still have nightmares errr…I mean memories of my mom forcing it down my throat. Because that’s what Jewish mothers did back then, you ate whatever’s was in front of you and liked it even though you didn’t.

    I’d like to call this a very modern twist on beet soup. The colors are out of this world and the flavors intense. Joe and I were licking the spoons as I made the soup (but don’t worry, no double dipping). I had fun mixing the colors and layering it with the yellow and red beets. But the true gem of this beet soup are the fried beet greens!

    Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

    Beet greens are loaded with nutrition and have a great amount of fiber and antioxidants! I’m a huge, huge lover of beet greens and always use them in soups or pasta dishes. This time and with Hanukkah, of course, I quickly fried them! I’ve had fried greens before (spinach and chard) and beet greens were no exception! They come out perfectly crisp and crunchy and perfect for snacking on or topping with your gorgeous beet soup.

    Red and Yellow Beet Soup with Fried Beet Greens via LittleFerraroKitchen.com

    Red and Yellow Beet Soup with Fried Beet Greens

    Samantha Ferraro
    Layered beet soup with red and yellow beets, bold spices and bright citrus, topped with fried beet greens.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine Mediterranean
    Servings 4 servings
    Calories 179 kcal

    Ingredients
     
     

    Red Beet Soup

    • 1 Tb butter or ghee
    • Olive oil for drizzling
    • 1/2 red onion chopped
    • 1 cup carrots peeled and chopped
    • 1 Yukon potato peeled and chopped
    • 2-3 medium red beets peeled and chopped
    • 1 tsp cumin
    • Pinch of cayenne
    • Salt and pepper to taste
    • 2 cups vegetable stock
    • fresh dill for garnish

    Yellow Beet Soup

    • 1 Tb butter or ghee
    • Olive oil for drizzling
    • 2-3 medium yellow beets peeled and chopped
    • 1/2 tsp turmeric
    • 12 tsp grated ginger about 1/2 inch piece
    • 1 lemon zested
    • 2 cups vegetable stock
    • Salt and pepper to taste
    • Fresh dill for garnish

    Beet Greens

    • Beet greens from beets stems removed and cut in half if too large
    • Olive oil for frying
    • Salt for seasoning

    Instructions
     

    • To make the red beet soup, add butter and olive oil to a small pot and saute onions until softened and lightly browned. About 5-8 minutes.
    • Add cumin and cayenne and stir to combine. Then add beets, potatoes, carrots and stock and cook on medium-low heat until the vegetables are very tender, about 20-30 minutes.
    • Season with salt and pepper and adjust seasoning as desired. Once vegetables are very tender, use an immersion blender or a food processor to blend the soup to a puree. Set aside.
    • To make the yellow beet soup, saute yellow onion in butter and olive oil until lightly browned, about 5-8 minutes. Add turmeric, lemon zest and ginger and stir to combine for a few seconds.
    • Then add yellow beets and vegetable stock and cook on medium heat until beets are very tender, about 10-15 minutes. Season with salt and pepper and adjust as necessary.
    • Once beets are tender, use an immersion blender or food processor to puree soup.
    • To make the beet greens, heat a large non-stick skillet with canola or vegetable oil. Wash greens and pat them very dry. Place greens in skillet and fry on both sides until charred and brown, about 1-2 minutes per side. When done, remove to a paper towel lined plate and immediately season with salt.
    • To plate soup, ladle either the yellow or red soup in a bowl first and use another clean ladle to spoon the opposite color on top. Garnish with fresh fill and crispy beet greens.

    Notes

    Tip: Work with the yellow beets before the red beets so you don’t stain the yellow and it keeps its vibrant color.

    Nutrition

    Calories: 179kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1032mgPotassium: 645mgFiber: 5gSugar: 11gVitamin A: 5887IUVitamin C: 30mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know on Instagram!

    Here are the other recipes and countries we visited this week!

    8 Days of Hanukkah around the world:

    Day 1- China: Chinese Beef Stew

    Day 2- Peru: Yucca Latkes

    Day 3- Poland: Polish Poppyseed Cake

    Day 4- Iran : Adas Polow

    Day 5- Italy: Osso Buco

    Day 6- Korea : Pajeon

    More Soup Recipes

    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • French Onion Soup with Challah Croutons
    • Lemon Saffron Matzo Ball Soup
    • Persian Lemon Chicken Soup

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    Reader Interactions

    Comments

    1. Joanne says

      December 23, 2014 at 4:13 am

      I’m a little iffy on beet consumption, but this soup is gorgeous! It could convince me to change my ways.

      Reply
    2. Amy @ What Jew Wanna Eat says

      December 25, 2014 at 10:24 am

      Love the idea of fried beet greens on here! This is gorgeous. Love neon pink food!! 🙂

      Reply
      • Samantha says

        December 26, 2014 at 8:08 am

        Haha Thanks Amy! :))

        Reply

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