Chunky Beet Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chunky Beet Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chunky Beet Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 bunches (1 1/2 lbs. each) beets
• 1 med. onion, sliced
• 1 tbsp. vegetable oil
• 1 green apple, cored and chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Trim tops from beets leaving a 1 inch piece of stem

Step 2: Technique & Execution

Place in large saucepan with 2 quarts cold water and salt to taste

Step 3: Technique & Execution

Bring to boil; reduce heat, cover and simmer about 30 minutes until beets are fork tender

Step 4: Technique & Execution

Drain; reserving 6 cups beef liquid

Step 5: Technique & Execution

Peel beets and cut into 1/2 inch cubes

Step 6: Technique & Execution

In large saucepan over medium heat, cook onion in oil until lightly browned and tender, 10 minutes