Beetroot soup (甜菜根汤)
If you like this article, please share:BEETROOT SOUP RECIPE
Source: Adapted and modified from Noobcook
Serve: 4-5
Ingredients:
300g pork ribs (or pork loin)
1200 ml water
1 beetroot – skin removed and diced
1 carrot (small) – diced
1 celery – diced
1 onion – cut into rings
2 tomatoes – cut into wedgesSeasonings:
-Salt and pepper to tasteMethods:
- Blanch pork ribs in boiling water for a while. Drain and set aside.
- Put 1200ml water into a cooking pot and bring to a boil. Add in pork ribs. Bring to a boil and simmer for an hour.
- After an hour, add in beetroot, carrot, celery and onion. Simmer for another 1 hour.
- Add in tomato wedges in the last 10 minutes.
- Adjust seasonings and serve.
Notes:
- Wash and rinse beetroot thoroughly before peeling off its skin. Do not rinse cut beetroots as the colour (and nutrients) will leach out.
- If you have time constraint, you can skip step (1) and (2). Add all the ingredients except tomatoes and simmer for 1 hour. Then follow step (4) & (5).
Agree on noobook! It’s awesome!
I am not sure if I am a big fan of beetroot. The only time I eat them is in salad and burger. The soup has such a lovely color, I may try soon!
Anh: Thanks for your wonderful compliment! Happy trying! 😉
I love the intense color of this. I’ve never thought of using beets like this!
Xiaolu: Me too. Thanks to Noobcook for this lovely recipe! 😉
Surprisingly your soup turned out to be really red. Mine was just a bit pinkish. I added in a bit of dried baby mussels as well. Very healthy soup 🙂
I think it’s because of me soaking the beetroot in water for 30min before cooking that got rid of some of the color. 😛
Criz Lai: Dried baby mussels? It’s new to me. Yeah, soaking will definitely reduce the intensity of the red colour. Another possible reason is the freshness of the beets. 😉
your beetroot soup looks superb. I like that you diced all the ingredients – easier to eat. Thanks for the mention, I’m really touched. I love your blog & photography! =)
Noobcook: Thanks for your lovely comment. You deserve it. 😉
Urine turn pink?…:O
The “beetroot soup” font looks like a soup that dracula may like…;P
And tomato is a frequent addition to many of my soups lately.
Shall try beetroot soon.
Tigerfish: Dracula?? Wakakaka! Do share with me your feedback after trying. 😉
I love beetroot but have never used it in making soup!! It’s time to try. 😉
Lee Mei (MCH): Hope you will enjoy this soup as much as my son does. 😉
I have been seeing beetroot soup lately. Never try it though because I don’t want to be the only one drinking it. Definitely a healthy soup with lots of vegetable.
LCOM: The taste of this soup is quite similar to Italian pasta soup. Very tasty indeed! 😉
Love this.,it is really nice! yum yum!
BBO: Tks! Tks! 😉
This is my first time to your blog, you have a nice blog and recipes, will visit more often.
Nasi Lemak Lover: Thanks for dropping by and your kind comments. Hope to see you again! 😉
I love cooking this soup for my family too..I am glad that my son loves this soup too.
Mery: That’s really a good news! 😉
I have never used red beetroot to make a soup…it looks so inviting!
Angie: Tks! This is our favourite soup now. 😉
LOL! I used to be fed with lots of red beet when I was in the States. I do eat it, but am just not a big fan of it. Still, I’d love to try incorporate it into my cooking/baking.
I remember seeing this recipe on noobcook’s, too! Gotta agree: She should upgrade her nom de plume to “Advanced Cook.” LOL! I’m especially mesmerized by her glutinous rice-stuffed chicken recipe!
Pei-Lin: I had roasted beetroot with balsamic vinegar before but my son still prefers this beetroot soup. Yeah, it’s time for her to do an “upgrading”. LOL!
Yeah, Beetroot, I love it. Usually, I will just juice it with carrot and tomato now I can try a cooked one.
Thanks for the recipe 🙂
CP: I haven’t tried making the juice. Maybe I should try it too. 😉
Beetroot soup?! Very interesting. Love the colour though.
Pigpigscorner: I love the colour too. 😉
😀 I love those fruit and vegetable in “Purple Red” too… bloody colour but full of nutrient. Beetroot soup is such a nourishing soup! Yes, especially during this “Hot” season!
Alice: Tks a lot for introducing this wonderful vegetable to me. Otherwise, I will not discover this “gem”. 😉
Never really like beetroot, cos scare of the bloody red colour. Just like red dragon fruit, not my preference too 😛
Allie: You scared of red? Then how about cherry and strawberry? 😉
Something I would love to try. It’s such a summery looking soup. I love your photography!
Ju (TLT): Tks for your compliment. Happy trying! 😉
Beetroot is my fav. food but I’ve ever cooked it in soup. The colour of the soup is very bright and attractive. Love it!
Christine: Try this soup for a change. 😉
I love its color, but I don’t like its taste. 🙁
Little Inbox: The taste of beetroot will be quite neutral in this soup. Give it a try. 😉
I’m cooking the beetroot soup and it taste wonderful. But I only boiled the soup for an hour.
Evelyn: So happy that you love this soup! Sometimes when I was in a rush, I also boiled it for an hour. 😉
its scorching day!!!!. Thanks for the beetroot recipe I have very limited ideas for beetroots
Peanutts: Yes, the weather is really killing but it gets better these few days. This is the only way my son can accept beetroot. He doesn’t like roasted beetroot. 😉
Is it taste some thing like Minstone soup?
Snow: Yeah, quite close but no exactly the same as this soup doesn’t use herbs.
I’ve boiled beetroot soup with carrots and other stuff too and tasted muddy. does yours taste muddy too? the whole pot ended up in the bin!
any tips to remove the muddy taste?
Tammy: Thanks for sharing your outcome. When I started to cook beetroot, I did encounter this problem. After some experiments, I managed to get rid of this muddy taste by taking the following steps:
a) Choose beetroot that is unblemished, with firm roots. Small to medium beetroots have the sweetest flavour.
b) Scrub and rinse the outer layer of beetroot thoroughly (preferably using a toothbrush) before peeling off its skin.
c) Discard all the roots (including those fine roots if any) that are attached to the beetroot. Only retain the flesh.
Hope it helps. 😉
i boiled this oftern but we only use beetroot/carrot/red dates. I sweet and yummy too. try it one day…i will try yours as my kids love veg very much.
Estee: The recipe you mentioned is similar to my previous post. The only difference is I added sweetcorn. Yeah, I agreed with you. Both the recipes are tasty too. 😉
thanks for sharing the tips to remove the muddy taste. the soup tasted so good. will make this more often now.
Tammy: You’re welcome! Glad to know that your problem is solved. 😉