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beets white onion carrots freshly squeezed orange juice balsamic vinegar bay leaf water fresh mint orange zest sour cream
Viewed: 112 - Published at: a year agoIngredients
- 3 medium-size beets (about 1 pound)
- 1 medium-size yellow or white onion, quartered and sliced 1/4 inch thick
- 2 carrots, peeled and cut into 1/4-inch dice
- 1/3 cup freshly squeezed orange juice
- 1/3 cup balsamic vinegar
- 1 bay leaf
- 6 cups water
- Shredded fresh mint, for garnish
- Slivered orange zest, for garnish
- Sour cream, for garnish (optional)
Method
- Combine the beets, onion, carrots, orange juice, vinegar, bay leaf, and water in the pressure cooker and stir to mix.
- Lock on the lid and bring to pressure over high heat, about 10 minutes.
- Reduce the heat to medium and cook for 6 minutes.
- Remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure.
- Lift out the beets with a slotted spoon and set aside until cool enough to handle, then peel them.
- Remove and discard the bay leaf and set the pot aside.
- For a smooth soup, mix the beets with the ingredients in the pot and puree them all together.
- You can use a food processor, pureeing in batches, or a food mill for a smoother puree.
- For a chunky soup, cut the beets into 1/4-inch dice.
- Add them to the pot with the rest of the ingredients and stir to mix.
- When ready to serve, heat the soup until boiling.
- Ladle into individual soup bowls and garnish each with a pinch of shredded mint, 3 or 4 slivers of orange zest, and a small dollop of sour cream if you like.
- Serve piping hot.
