Beetroot soup

Beetroot soup - A healthful and flavorful delicacy

Beetroot soup is a traditional dish, full of color and nutrients, that brings a touch of freshness and vitality to every plate. This simple and quick recipe is perfect for chilly days or moments when you need an energy boost. Beetroot, with its therapeutic properties, not only enhances the taste of the soup but also gives it a vibrant hue.

Preparation time
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Servings: 6

Ingredients
- 700-800 g beetroot (choose small, dark-colored beets for a more intense flavor)
- 2 carrots
- 2 medium onions
- 1 parsnip
- 1 bell pepper (preferably frozen in the cold season)
- 2 medium potatoes
- 2 bunches of parsley
- 1 bunch of lovage
- 1 kg borscht
- 3 tablespoons of oil for sautéing
- Yogurt or sour cream (optional, for serving)

Ingredient details
Beetroot is rich in vitamins A and C, minerals such as iron and magnesium, and is known for its detoxifying properties. Carrots add natural sweetness, while parsnip provides a subtle aroma, and potatoes contribute to the soup's consistency. Olive oil is ideal for sautéing, providing healthy benefits and a pleasant taste.

Step by step

1. Preparing the vegetables: Start by peeling the onion. Chop it finely and sauté it in hot oil for about 2 minutes until it becomes translucent. This step will provide a delicious base flavor for the soup.

2. Grating the vegetables: Meanwhile, wash and peel the beetroot, carrots, parsnip, and potatoes. Use a large-hole grater to give them a fine texture. Add them to the sautéed onion and let them cook together for a few minutes, stirring occasionally.

3. Adding water: After the vegetables have softened slightly, add 2 liters of water and diced potatoes. Season with salt to taste. At this step, make sure the water is sufficient to achieve a hearty soup but not too watery.

4. Boiling the soup: Cover the pot with a lid and let the soup simmer on low heat, without allowing it to boil for more than 15 minutes. This will ensure that the vegetables retain their nutrients and fresh taste.

5. Adding the borscht: After 15 minutes, add the hot borscht and the bell pepper (preferably frozen if it's winter). Let the soup cook for another 5 minutes for the flavors to blend well.

6. Finishing the soup: Finally, add the fresh herbs (parsley and lovage) and adjust the salt if necessary. A well-seasoned soup will add flavor to every bite.

Serving and variations
Beetroot soup can be served hot or cold, depending on preferences and the season. A delicious option is to dress it with yogurt or sour cream, adding a creamy note that perfectly complements the sour taste of the borscht.

Practical tips
- Preparing the vegetables: To save time, you can peel and chop the vegetables a day in advance and store them in the refrigerator.
- Variations: You can add other vegetables, such as celery or zucchini, to customize your soup.
- Suggested drinks: Beetroot soup pairs perfectly with a refreshing drink, such as herbal tea or apple compote.

Frequently asked questions
- How healthy is beetroot?
Beetroot is very healthy, having benefits for the cardiovascular system and helping to detoxify the body.

- Can beetroot soup be frozen?
Yes, you can freeze the soup, but it is recommended to do so without yogurt or sour cream to preserve the texture and taste.

- What other recipes can I make with beetroot?
In addition to beetroot soup, you can also try salads with beetroot, beetroot borscht, or even beetroot cakes for a surprising dessert.

Conclusion
Beetroot soup is not only a tasty and nourishing choice but also a dish that combines tradition with health. I hope this recipe inspires you to try it and adapt it to your tastes. Whether you enjoy it on a chilly winter day or as a treat on a warm summer day, beetroot soup will surely bring a touch of joy to every meal!

Peel the onion, chop it finely, and sauté it in oil for 2 minutes. Wash and peel the beetroot, carrots, and parsnip, then grate them on a coarse grater and add them to the onion. Let it sauté for a bit, then add 2 liters of water and the diced potatoes, adjusting the salt to taste. From this point on, do not let the soup boil for more than 15 minutes. It should simmer on low heat with a lid on. Add the hot borscht and the bell pepper (since it's winter, I used frozen bell pepper). Let it cook for another 5 minutes, then add the greens and adjust the salt if necessary. It can be served hot or cold, dressed with yogurt or sour cream.

The quantity is for a 4-liter pot.

 Ingredients: 700-800 g beetroot (the small, dark-colored ones are good) 2 carrots 2 medium onions 1 parsley root 1 bell pepper 2 medium potatoes 2 bunches of parsley 1 bunch of lovage 1 kg borscht 3 tablespoons of oil for sautéing yogurt or sour cream (optional)

 Tags:  beet soup