Beetroot soup with potatoes

Beetroot soup with potatoes - A recipe full of color and flavor

Preparation time: 30 minutes
Cooking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 6

Beetroot soup is a traditional and comforting recipe, perfect for cool days or for moments when you want to indulge in a healthy and vitamin-rich meal. The vibrant hues of beetroot not only add a unique beauty to your plate but also offer numerous nutritional benefits. It is rich in antioxidants and vitamins, possessing anti-inflammatory and detoxifying properties.

The history of beetroot soup is fascinating, being a dish that has been appreciated over time for its unique taste and versatility. This soup quickly became a staple in many households due to its accessible ingredients and ease of preparation.

Ingredients

- 2 pieces of beetroot (boiled with skin)
- 1 onion
- 1 carrot
- 1 red bell pepper
- 1 small celery
- 1 parsley root
- 1 parsnip
- 8 potatoes
- 4 tablespoons of diced tomatoes in tomato sauce
- salt, to taste
- dried lovage
- fresh dill
- dried parsley
- borscht, to taste

Step-by-step instructions

1. Preparing the beetroots: Start by boiling the beetroot with the skin. This step is essential as boiling with the skin helps retain nutrients. Place the beetroot in a pot with cold water and let it boil for about 30-40 minutes until tender. Once cooled, peel the beetroot and cut it into cubes. If you prefer, you can grate it on a large grater, but cubes provide a more pleasant texture.

2. Preparing the vegetables: Wash all the vegetables well. Chop the onion, carrot, and red bell pepper into small cubes. These will form the flavorful base of your soup. Celery, parsley, and parsnip can be added whole, but cutting them into cubes will release their flavors better.

3. Boiling the vegetables: Put 3 liters of water in a large pot and add the chopped onion, carrot, and bell pepper. Then add the celery, parsley, and parsnip. Add a tablespoon of salt to enhance the flavors. Let the vegetables boil over medium heat for about 10-15 minutes.

4. Adding the potatoes: Peel the potatoes and cut them into cubes. After the vegetables have boiled a bit, add the potatoes to the pot. They will contribute to the creaminess of the soup.

5. Adding the beetroot and tomatoes: Once the potatoes have started to soften, add the beetroot and the diced tomatoes in tomato sauce. Mix well to combine the flavors. This is when the soup will change color, becoming a vibrant red.

6. Finishing the soup: Cover the pot with a lid and let the soup simmer on low heat for 20-30 minutes until all the vegetables are tender. In the last 5 minutes of cooking, add the borscht to taste. This will add a pleasant acidity to the soup.

7. Serving: Finally, add the finely chopped greens - lovage, dill, and dried parsley. Mix well and taste the soup to adjust salt and acidity.

Practical tips

- If you want a spicier version, you can add a finely chopped hot pepper to the pot along with the other vegetables.
- You can turn this soup into a vegan recipe by eliminating any animal-derived ingredients.
- Beetroot soup can be served hot, but it is just as delicious cold, especially on warm summer days.
- For an extra flavor boost, serve the soup with a slice of homemade bread or seasoned croutons.

Frequently asked questions

- Can I replace the beetroot with another vegetable? Although beetroot is the main ingredient, you can experiment with carrots or pumpkin to vary the recipe.
- How much borscht should I add? The taste of borscht can vary, so add it gradually to suit your preferences.
- How can I store the soup? The soup keeps well in the fridge for 3-4 days. It can also be frozen, but it is recommended to consume it fresh to keep the flavors intact.

Beetroot soup with potatoes is more than just a meal. It is an explosion of colors, flavors, and health in a bowl. It will bring a smile to your face and warm your soul, being a dish that can be enjoyed by the whole family. So, don’t hesitate to try this simple and delicious recipe and adapt it to your liking. Enjoy your meal!

 Ingredients: 2 pieces of boiled red beet with skin, 1 onion, 1 carrot, 1 red bell pepper, 1 small celery, 1 parsley root, 1 parsnip, 8 potatoes, 4 tablespoons of peeled red cubes in tomato sauce to taste, dried lovage, fresh dill, dried parsley, borscht.