Home » How to Make Apple and Beet Soup©

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The garden is giving out the beets. The orchard is giving out the apples and you have run out of ideas on what to do with them. We have all heard of the classic borscht, a soup that may or may not be in your daily diet.

Beets are great for their detoxifying properties. They are wonderful for the diets of pregnant mothers-to-be because they are a good source of folate which is very important for the healthy fetal development. They are also necessary for a healthy cardiovascular system.

Apples are good for vitamin C and their skin contains more than half of the nutritional value of an apples vitamin C. Apples also have folate, calcium, potassium, vitamin A, Iron, calcium and phosphorus which means that an "apple a day" could probably keep the doctor away.

Put these two together and we can have a great healthy soup for late summer or early autumn when these vegetables are really fresh and ready to come from your organic garden or orchard.

Arlene's Apple and Beet Soup

First I get all my ingredients ready on my tray or counter. 1 Medium size onion chopped, 1 large potato which I have peeled and diced, 2 medium beets cooked and diced (one can used canned beets, just make sure they are not pickled or Harvard beets).

Next I take a large saucepan and melt 1 tablespoon of butter and 1 tablespoon of good olive oil over medium heat and add the onion, cooking covered for about 5 minutes or until tender.

Now I add the potato and apples, stirring a bit, lowering the heat a bit, cover and cook for 10 to 15 minutes longer.

I now uncover, add the beets and about 4 and ¼ cups of water bringing it all to a good boil, reduce back down to medium heat, and cook covered for about 10 to 15 minutes until all the vegetables are very tender.

I remove from heat and carefully pour all this hot soup into my blender or food processor and puree. If my soup is too thick I add a little water and puree again until it is the consistency I like.

I now return to my pan, I squeeze in a little lemon juice, a pinch of ground gloves, a pinch of salt and a few turns on my pepper mill for some fresh cracked pepper. I stir it all together and keep warm until serving.

For a really great treat I prepare about ¾ cup of sour cream into which I have added 2 teaspoons of horseradish stirring well and I serve this in a bowl on the side for those who want to top their delicious soup with a grand and tangy finish.

I serve this in individual warmed soup bowls and I let my dining guests add a dollop of the sour cream topping if desired.