Safie’s Sweet Pickled Beet Bisque


Perfect for any season, this bisque can be served hot or cold. For added creaminess and a lovely presentation, swirl this vibrantly-colored soup with sour cream.

Recipe Details



Prep Time

1 hour


  • 1 26oz Jar Safie Sweet Pickled Beets or Safie Organic Sweet Pickled Beets
  • 1 Cup Sour Cream
  • 1 Medium-Sized Sweet Onion
  • 1 Medium-Sized Potato
  • 4 Cups Chicken or Vegetable Broth
  • 3 Tablespoons Olive Oil
  • 2 Cups Water
  • 1 Leaf Bay Leaf
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Freshly-ground Black Pepper
  • 1 Tablespoon Sea Salt


  1. Prep

    Peel and cut the Potato in half crosswise and chop the onion.

    Heat 3 tablespoons of the oil in a large saucepan. Add the onion and cook for about 5 minutes, until soft. Add the remaining ingredients, except the salt and pepper, and the lemon juice. Bring to a boil. Lower the heat and simmer for 1 hour.

    Remove from stove and remove the bay leaf. Purée all the ingredients in a food processor or blender. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Stir in 1 tablespoons of the lemon juice, ½ teaspoon of salt and 1 teaspoon of black pepper. Combine 1/2 cup soup with the sour cream, stirring with a whisk.

    Divide soup evenly among each of 8 bowls. For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. The bisque can be served hot or cold.