Beetroot soup

Beetroot Soup - A Fall Delight

Every autumn, when nature adorns itself in golden and red hues, beetroot soup takes center stage at our tables. This Moldovan borscht recipe not only warms the soul but is also a true nutritional treasure, packed with essential vitamins and minerals. The deep hues of beetroot make it not only a delicious ingredient but also a healthy choice, recommended by specialists to support the immune system during winter. Let's discover together how to prepare this aromatic and healthy soup!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 6

Ingredients

For the beetroot soup:
- 2 medium potatoes
- 1 green bell pepper
- 3 carrots
- 3 medium beetroots
- 2 medium onions
- 1 parsley root
- 1/4 celery root
- 1 bunch of fresh parsley
- 1 bunch of dill
- 1/2 bunch of lovage
- 30 ml olive oil
- 2 tablespoons vegeta (vegetable seasoning)
- Salt and pepper to taste
- 1/2 liter of fresh sour borscht

For dressing the soup:
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 small onion
- Sour cream for serving (optional)

Nutritional Benefits

Beetroot is an amazing vegetable, rich in vitamins A, B1, B2, B6, C, as well as essential minerals like sodium, calcium, iron, and potassium. It is also known for its antioxidant properties and its ability to help detoxify the body. With only 35 calories per 100 grams, this soup is perfect for a healthy and balanced diet.

Step-by-step Preparation

1. Preparing the ingredients: Start by peeling and washing all the vegetables. Cut the beetroot and potatoes into cubes, slice the carrots thinly, and chop the remaining vegetables (onion, parsley, celery) into smaller pieces. Don’t forget to finely chop the greens after washing them well.

2. Heating the oil: In a large pot, add 30 ml of olive oil. Heat it over medium heat. Olive oil not only adds flavor but is also a healthier option compared to other types of oil.

3. Sautéing the onion: Add the chopped onion to the pot and sauté it until it becomes translucent. This step is essential for developing the soup's flavors. Make sure not to burn it; cook it slowly.

4. Adding the vegetables: Once the onion is sautéed, add all the other chopped vegetables (beetroot, potatoes, carrots, pepper, parsley, celery) to the pot. Sprinkle salt, pepper, and vegeta, stirring to distribute the spices evenly. Cover the pot and let the vegetables sweat over low heat for about 5 minutes.

5. Boiling the soup: After the vegetables have started to soften, add 1.5 liters of water. Let the soup simmer on low heat until the vegetables are fully cooked, about 20 minutes.

6. Adding the borscht: Once the vegetables are cooked, add the fresh sour borscht and half of the chopped greens. Let the soup simmer on low heat for 7-10 minutes. This step is crucial for achieving a deep, tangy flavor characteristic of borscht.

7. Dressing the soup: In a separate pan, sauté the remaining onion in the two tablespoons of olive oil. After 2 minutes, add the tomato paste and mix well. This will add a splash of color and intense flavor to the soup. Pour the mixture over the soup, stirring gently.

8. Finishing the soup: Adjust the taste with salt and pepper, then turn off the heat. The soup is now ready to be enjoyed!

Serving

Beetroot soup can be served hot or cold. It is delicious with a spoonful of sour cream on top, which adds a nice creaminess. You can garnish with freshly chopped parsley or lovage for an extra burst of flavor. If you enjoy spices, a fresh chili pepper or red onion can perfectly complement this dish.

Variations and Useful Tips

- Vegetable variations: You can add other vegetables like zucchini or green beans to diversify the flavors.
- Spicier soup: If you like spicy food, you can add some chopped chili pepper during the onion sautéing.
- Beetroot soup with meat: A delicious variation is to add chicken or pork, cooking it together with the vegetables at the beginning.
- For a more intense flavor: Let the soup sit for a few hours, or even overnight, before serving. The flavors will meld and become richer.

Frequently Asked Questions

1. How long can the soup be stored?
Beetroot soup can be stored in the refrigerator for 3-4 days. It is recommended to reheat it before serving.

2. Is beetroot soup suitable for vegans?
Yes, this recipe is completely vegan as long as the sour cream is omitted or replaced with a plant-based alternative.

3. What can I use instead of borscht?
If you don't have borscht on hand, you can use lemon juice or vinegar, but the taste will be different.

With such a simple and flavorful recipe, beetroot soup is sure to become a favorite during the cold season. I encourage you to try it and adapt it to your taste! Enjoy!

 Ingredients: 2 medium potatoes, 1 green bell pepper, 3 carrots, 3 medium red beets, 2 medium onions, 1 parsley root, 1/4 celery root, 1 bunch of parsley, 1 bunch of dill, 1/2 bunch of lovage, 30 ml olive oil, 2 tablespoons of vegetable oil, salt, pepper, 1/2 l fresh sour borscht. For soup dressing: 2 tablespoons of broth, 2 tablespoons of olive oil, 1 small onion.

 Tags:  potatoes onion soup pepper beetroot carrots beetroot borscht vegetable soup vegetable soup beetroot recipe vegetable soup with buttermilk beet soup