Beet soup

Beetroot Soup - A Colorful Delight for Warm Summers

Who can resist a beetroot soup, full of flavors and vibrant colors? This beetroot soup recipe is not only a perfect choice for hot summer days but also a dish that brings a touch of nostalgia and warmth to the soul. Whether you choose to serve it cold as a refreshing appetizer or warm as a hearty meal, this soup is an excellent choice for any occasion.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 6

The perfect ingredients for a delicious beetroot soup:

- 500 g red beet (roasted or boiled)
- 4-5 potatoes
- 3-4 carrots
- 1/4 celery
- 1 onion
- stalks of green celery (optional)
- 1 white bell pepper
- 2 tablespoons olive oil
- 1 bunch of dill
- 1 bunch of parsley
- 1/2 bunch of lovage
- 1/2 bunch of celery
- 2 tablespoons magic borscht (or 1 liter of fresh borscht)
- salt and pepper to taste
- water

Preparing the beetroot soup:

1. Prepare the vegetables: Start by peeling and washing the vegetables. Cut the beetroot, potatoes, carrots, and celery into small cubes, and finely chop the onion. This step is crucial as the uniform size of the vegetables will contribute to even cooking.

2. Sauté the vegetables: In a large pot, add the two tablespoons of olive oil and heat over medium heat. Add the chopped onion and let it soften for 3-4 minutes, stirring occasionally. Its sweet and aromatic smell will delight your senses!

3. Boil the vegetables: Once the onion has softened, add all the other vegetables (potatoes, carrots, celery) to the pot. Cover with water (about 2 liters) and let it boil over medium heat. It’s important not to forget the salt - add a teaspoon, but save a little for later, after adding the beetroot.

4. Prepare the beetroot: If you haven’t done so already, roast the beetroot in the oven or boil it until tender. Roasting the beetroots will intensify their flavor, bringing a deeper taste. If you choose to boil it, make sure to add it to salted water.

5. Add the beetroot: Once the vegetables are almost cooked, add the diced beetroot. Let it boil together for 5-10 minutes for the flavors to combine.

6. The borscht and spices: Add the magic borscht (or fresh borscht) and stir well. Taste and adjust with salt and pepper according to your preferences. This is the perfect moment to try and see how the flavors develop.

7. The herbs: Add the fresh herbs - dill, parsley, lovage, and celery - finely chopped. Remove the pot from the heat and cover with a lid for 10 minutes to allow the herbs to release their flavors.

8. Serving: The beetroot soup can be served both hot and cold, and a spoonful of sour cream on top will add a creamy and delicious touch. It can be garnished with a few fresh dill leaves for a more appealing look.

Useful tips:

- Beetroot: For a more intense flavor, roast the beetroot in aluminum foil at 200°C for about an hour. You will be surprised at how sweet and tasty it becomes!
- Borscht: If you prefer a more sour taste, add more borscht. It’s key to achieving a perfect balance between the sweetness of the vegetables and the acidity of the borscht.
- Fresh herbs: Don’t hesitate to experiment with other aromatic herbs like basil or oregano to customize the recipe according to your tastes.

Frequently asked questions:

1. Can I use canned beetroot?
Yes, but the taste will be different. If you use canned beetroot, add it at the end to avoid it falling apart.

2. How can I make this soup vegan?
The recipe is already vegan! Just make sure to use borscht without animal-derived additives.

3. How long can it be stored?
The beetroot soup can be stored in the refrigerator for 3-4 days. The flavors intensify as it sits, so it’s even more delicious the next day.

Delicious combinations:

This beetroot soup pairs wonderfully with a slice of fresh bread or toasted croutons. You can serve it alongside a summer salad with fresh vegetables or with a savory pie. Additionally, a cold yogurt drink or a fruit smoothie will perfectly complement this meal.

Nutritional benefits:

Beetroot is an excellent source of vitamins and minerals, being rich in vitamin C, folic acid, fiber, and antioxidants. It contributes to heart health, helps detoxify the body, and may improve athletic performance.

Beetroot soup is not just a dish but a culinary experience that brings together tradition and innovation in the kitchen. So, embrace this vibrant dish and enjoy every spoonful! Bon appétit!

 Ingredients: 500g of red beet (roasted or boiled) 4-5 potatoes 3-4 carrots 1/4 celery 1 onion celery stalks 1 white bell pepper 2 tablespoons of olive oil 1 bunch of dill 1 bunch of parsley 1/2 bunch of lovage 1/2 bunch of celery 2 tablespoons of magic borscht (if using fresh borscht about 1 liter) salt, pepper water

 Tags:  soup beet vegetables bors