Buying beets with the greens attached—as required for this recipe—is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cut the beet greens into thin strips and the stems into 1/4-inch pieces; set both aside. Peel the beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
Step 2
Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add the garlic; cook until fragrant, about 1 minute. Add the cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
Step 3
Add the tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until the juices are released, about 2 minutes. Add the stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add the beets and stems. Reduce heat; simmer until the beets are tender, about 35 minutes.
Step 4
Add the greens; cook until just tender, about 5 minutes. Divide the soup among 6 bowls; divide the yogurt among the servings.
