Beetroot soup for fasting

Beetroot Soup for Lent: A Warm Embrace in Every Spoonful

Beetroot soup is a traditional dish that has captured hearts and stomachs across generations. This recipe is not just a simple meal but a story of fresh ingredients, vibrant colors, and flavors that intertwine in a dance of tastes. From the red beet, a symbol of health, to the nutrient-rich vegetables, each ingredient plays a vital role in creating this delicious and nourishing soup.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 6

Ingredients:

- 2 medium beets (approximately 300 g)
- 1 white onion
- 1 red onion
- 1 bell pepper
- 1 carrot
- 1 celery root
- 1 parsnip
- 1 bunch of parsley
- 2 medium potatoes
- 1 bunch of parsley or lovage for garnish
- 1/2 tsp curry
- 1 tablespoon oil
- 1 tablespoon sweet paprika
- 1 liter of water (or boiled water)
- 1 jar of borscht (or to taste)
- 2 tablespoons tomato paste
- Vegetable bouillon (or dehydrated vegetables for flavor)
- Salt and pepper to taste

Preparing beetroot soup is a delightful activity that not only enriches your diet but also brings a touch of joy. Let's get started!

Step 1: Preparing the ingredients
Begin by peeling the vegetables. Rinse the beets, carrot, celery, parsnip, and potatoes under cold running water. Cut the beets into large cubes and the other vegetables into smaller pieces. Chop the onions finely, and remove the seeds from the bell pepper before cutting it into small cubes.

Step 2: Sautéing the vegetables
In a large pot, add the oil and sauté the white and red onions over medium heat until they become translucent (about 5-7 minutes). This step is essential to reveal the flavors of the vegetables. Now add the grated carrot and chopped bell pepper, stirring for a few minutes.

Step 3: Cooking the vegetables
Once the onions are sautéed, add the beets, potatoes, celery, and parsnip. All these vegetables will add rich texture and delicious flavor. Pour in enough boiled water to cover the vegetables (about 1 liter). Let everything simmer over medium heat, covered, for 30 minutes.

Step 4: Seasoning the soup
After the vegetables have cooked, it's time to add the seasonings. Add salt, pepper, sweet paprika, curry, and vegetable bouillon. Mix well to combine the flavors. Then, add the tomato paste and borscht, which will bring a subtle acidity and a hint of freshness. Let the soup simmer for another 10 minutes to allow the flavors to meld perfectly.

Step 5: Serving
Beetroot soup can be served hot or even cold, depending on your preference. You can garnish it with fresh parsley or lovage for an extra burst of flavor. It's delicious alongside a slice of fresh bread or crispy croutons.

Helpful tips:
- If you prefer a thicker soup, you can add mashed potatoes or a tablespoon of flour dissolved in water.
- Instead of borscht, you can use apple cider vinegar for a pleasant acidity.
- You can customize the recipe by adding seasonal vegetables or your favorite herbs.

Nutritional benefits:
Beets are a superfood, rich in antioxidants, vitamins A, C, and K, as well as minerals like iron and magnesium. They contribute to heart health by improving blood circulation and are known for their anti-inflammatory properties.

Frequently asked questions:
1. Can I use pre-cooked beets?
Yes, you can use cooked beets, but it’s recommended to reduce the cooking time to avoid a mushy texture.

2. How long does beetroot soup last in the fridge?
The soup keeps well in the fridge for 3-4 days, and the flavor will improve after it cools.

3. Can I add other vegetables to the soup?
Absolutely! You can experiment with zucchini, cabbage, or any other vegetables you prefer.

4. What drinks pair well with beetroot soup?
A cold lemonade or herbal tea would make excellent combinations to complement the meal.

Beetroot soup is an excellent choice for a light yet nourishing meal, suitable for any season. Try making it and sharing it with your loved ones - you'll not only add a delight to the table but also create unforgettable moments!

 Ingredients: 2 suitable beetroots (a plateful with a peak) 1 white onion 1 red onion 1 bell pepper 1 carrot 1 celery 1 parsnip 1 parsley 2 potatoes parsley, lovage, celery leaves, sorrel or sour cream 1 tsp curry oil 1 tablespoon sweet paprika vegetable broth