Russian soup

Beetroot soup - an explosion of color and flavor

Beetroot soup is a traditional dish, full of flavor, that combines vibrant colors and enticing aromas. This recipe will not only bring you a plate full of vitamins but also a memorable culinary experience. The soup stands out with its intense red hue, thanks to the beetroot, and is perfect for chilly days, as well as for impressing guests at a festive meal.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6

Essential ingredients:

- 2 medium carrots
- 1 large onion
- 1 bell pepper (preferably red or yellow for a brighter color)
- 1 veal bone (for deep flavor)
- 1 parsley root
- 200 g celery (diced)
- 200 g red beetroot (peeled and cubed)
- 200 g green peas (fresh or frozen)
- 200 g green cabbage (shredded)
- 200 ml tomato juice (preferably freshly squeezed)
- 4 medium potatoes (peeled and cubed)
- 50 ml oil (sunflower or olive)
- salt and pepper, to taste
- fresh lovage (for garnish and flavor)

A few tips about the ingredients:

- Beetroot is rich in antioxidants and helps purify the blood. Additionally, a serving of beetroot is packed with vitamins A, C, and B6, as well as minerals like iron and magnesium.
- The veal bone is essential for giving the soup a deep flavor and unique taste. You can opt for a bone with marrow, which will add a creamy texture and extra flavor.
- Instead of green peas, you can add green beans or lentils for a heartier version.

Step-by-step preparation:

1. Boiling the bone: Start by placing the veal bone in a large pot with cold water. Add a teaspoon of salt and bring to a boil. Once the water starts boiling, skim the soup, removing impurities from the surface. This step is important for obtaining a clear and tasty soup.

2. Preparing the vegetables: Clean and wash all the vegetables. Chop the onion, carrots, bell pepper, and parsley root into small cubes. These will add flavor and texture to your soup.

3. Sautéing the vegetables: In a pan, heat the oil over medium heat and add the onion, carrot, bell pepper, and parsley. Sauté the vegetables for 5-7 minutes until they become slightly soft and aromatic. This process will intensify the flavors of the vegetables and provide a richer taste to the soup.

4. Adding the vegetables to the soup: Transfer the sautéed vegetables to the pot with the boiling veal bone. Also, add the cubed potatoes. Let them boil together for about 20 minutes, or until the carrots are tender.

5. Adding beetroot and cabbage: Once the carrots are cooked, add the shredded cabbage, cubed beetroot, and green peas. Let everything boil for 10-15 minutes, until the beetroot is cooked but still retains its texture.

6. Finalizing the soup: In the end, add the tomato juice and let the soup come to a boil again. Taste and adjust with salt and pepper. Finally, sprinkle freshly chopped lovage for an extra touch of freshness.

7. Serving: Beetroot soup is served hot, ideally alongside a slice of fresh bread or with sour cream. You can also add a bit of vinegar or lemon juice to enhance the flavor if you prefer a tangy note.

Variations and suggestions:

- You can transform this soup into a vegetarian version by omitting the veal bone and adding some sliced mushrooms or tofu, which will add an interesting texture.
- Experiment with spices! Add a pinch of thyme or sweet paprika to give a unique flavor.
- If you want a spicier soup, add a few slices of hot pepper or a splash of hot sauce.

Frequently asked questions:

1. How long does beetroot soup last?
Beetroot soup keeps well in the fridge for 3-4 days. You can reheat it before serving.

2. Can beetroot soup be frozen?
Yes, beetroot soup can be frozen. Make sure to let it cool completely before placing it in airtight containers. When reheating, add a little water to restore its consistency.

3. Is this soup healthy?
Absolutely! It is rich in vegetables and nutrients, making it an excellent choice for a balanced diet. Beetroot has benefits for blood pressure and is known for its detoxifying properties.

Calories: A serving of beetroot soup contains approximately 150-200 calories, depending on the ingredients used and the serving size.

This beetroot soup recipe is not only delicious but also a true feast for the eyes. Enjoy every spoonful and savor the moments spent with your loved ones!

 Ingredients: 2 carrots, 1 onion, 1 bell pepper, 1 veal bone, 1 parsley root, 200g celery, 200g red beet, 200g green peas, 200g green cabbage, 200ml tomato juice, 4 potatoes, 50ml oil, salt, pepper, fresh lovage

 Tags:  russian soup beet soup