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Beet Consommé

This elegant beetroot consommé is a vibrant, ruby-red soup that offers a sophisticated start to any dinner party. By simmering earthy beetroot with smoked turkey and aromatic root vegetables, you create a clarified broth that is remarkably deep in flavour. The addition of fresh dill and a touch of lemon juice provides a bright, herbal finish that perfectly balances the natural sweetness of the beets. It is a wonderful example of how simple ingredients can be transformed into a refined, high-protein dish.

While traditionally served as a light first course, this nutritious consommé is surprisingly filling thanks to the rich turkey-infused stock. For a truly authentic experience, serve each bowl with a side of warm mushroom pirozhki. This recipe is an excellent choice for those seeking a healthy yet impressive homemade soup that showcases classic techniques and clean, seasonal flavours. It is best enjoyed immediately while piping hot to appreciate the clarity and aroma of the broth.

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Ingredients for Beet Consommé

  • 1.4kg medium beets without greens (8 medium

  • about 1.8kg with greens), scrubbed well and trimmed, leaving 1 inch of stems attached

  • 4 qt water

  • 1 1/4 to 675g smoked turkey legs or wings

  • 2 carrots, cut into 1/2-inch pieces

  • 2 celery ribs, cut into 1/2-inch pieces

  • 1 large onion, cut into 1/2-inch pieces

  • 1 garlic clove, smashed

  • 4 sprigs fresh dill plus 2 tablespoons chopped fresh dill

  • 1 Turkish or 1/2 California bay leaf

  • 1 colher de chá de sal

  • 1/4 teaspoons whole black peppercorns

  • 2 colheres de chá de suco de limão fresco

  • 2 teaspoons sugar

  • Accompaniment: liver and mushroom pirozhki LINK

  • heavy-duty (sometimes labeled "fine") cheesecloth

Boil beets, covered, in water (3.8L ) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 1450ml , boil in cleaned pot until reduced; if there is less, add enough water to total 1450ml .

Skim fat from consommé, then add lemon juice and sugar and heat until hot.

Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.

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  • 29 Jan 2026 | Publicado originalmente

    Escrito por:

    Editores de receitas do Reino Unido

    Revisado por

    Editores de receitas do Reino Unido
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