Beetroot soup for fasting

Sometimes I make beet soup for fasting when I have a lot of vegetables that I want to use up quickly, especially in the cooler season or when I'm fasting. The ingredients are quite common, and I usually have them in the fridge. The soup turns out slightly tangy and colorful, and it can be served cold; on warm days, I even prefer to keep it in the fridge before eating.

Quick Info

Total time: about 1 hour
Preparation: 15-20 minutes
Cooking: 40-50 minutes
Servings: 6-8
Difficulty: easy
Recipe type: fasting soup

Ingredients

2 medium beets (about one plate of grated beet)
1 white onion
1 red onion
1 bell pepper
1 carrot
1 celery root
1 parsnip
1 parsley root
2 potatoes
fresh parsley
leaves of lovage
celery leaves
sour cherry or other souring agent (or borscht)
1 teaspoon curry
oil
1 tablespoon sweet paprika
vegetable seasoning
tomato paste or tomato purée

Preparation Method

1. Peel all the vegetables and prepare them one by one: grate the beet and set it aside. Grate the carrot, celery, parsnip, and parsley root, and chop the bell pepper, white onion, and red onion finely.

2. In a large pot, add a few tablespoons of oil and add the chopped onion. Sauté it over medium heat, stirring occasionally, just until it softens and releases flavor into the oil, but without browning.

3. Add the grated carrot, chopped bell pepper, and the rest of the grated vegetables (celery, parsnip, parsley root), along with the grated beet. Mix everything and continue to sauté for another 2-3 minutes.

4. Add hot water (about 2.5-3 liters, or enough to cover the vegetables well and create a soup of suitable thickness). Let it boil over medium heat.

5. When the vegetables are almost cooked (after about 30 minutes), add the diced potatoes. Now add the vegetable seasoning, sweet paprika, and curry powder. If you're using sour cherry or another souring agent, you can add it near the end, after the vegetables have boiled. Also, add the tomato paste or purée to taste.

6. Let the soup simmer for another 10-15 minutes until the potatoes are cooked and the flavors meld. Towards the end, toss in the roughly chopped parsley, lovage, and celery leaves.

7. Taste and adjust for salt. If desired, you can add more souring agent or a bit more tomato purée.

8. Turn off the heat and let the soup cool down a bit. It can be served both warm and cold, straight from the fridge.

Why I make this recipe often

This soup is made from ingredients I always have on hand, takes little time to prepare, and has no complicated steps. It is hearty and keeps well in the fridge for a few days. It works well for lunch or dinner, especially during fasting days or when I want something slightly tangy.

Tips and Variations

Tips

There's no need to add salt right away, as the vegetable seasoning and souring agent are salty. Taste as you go.
If you're using borscht as the souring agent, add it only towards the end, after the vegetables are well cooked.
Use fresh red beet, not canned, for a more intense flavor and color.

Substitutions

The bell pepper can be replaced with any red pepper.
Vegetable seasoning can be omitted or replaced with salt.
If you don't have sour cherry or borscht, lemon juice works too, but add it gradually to avoid making it too sour.
Curry can be omitted if you don't want an oriental flavor, but it adds an interesting note.

Variations

You can use more parsley or lovage, according to your preference.
You can leave out the potatoes if you want a lighter soup.
If you have them, you can add other seasonal vegetables – cauliflower, zucchini, or green beans, but it's not mandatory.

Serving Ideas

Beet fasting soup is often served cold, especially in summer. If you let it sit in the fridge for a few hours, the flavor gets even better. You can sprinkle extra freshly chopped herbs on top when serving.

Frequently Asked Questions

Can I use pre-cooked beets?

I don't recommend it for this recipe, as raw beets give more color and flavor to the soup. Cooked beets won't release their aroma as well.

How much borscht or souring agent should I add?

Add to taste. Start with a ladle, taste, and then add more if you feel it needs to be more sour.

Can beet soup be frozen?

I don't recommend it, as the vegetables change texture upon thawing, and the soup becomes watery.

Can I use tomato paste instead of tomato purée?

Yes, tomato paste works too, but it's more concentrated, so dilute it a bit with water beforehand.

How long should I boil the vegetables so they don't turn mushy?

After it comes to a boil, about 30-35 minutes for the grated vegetables, then add the potatoes and boil for another 10-15 minutes. However, check the texture with a fork.

Nutritional Values

These values are approximate for an average serving of soup:
Calories: 80-120 kcal
Protein: 2-3 g
Carbohydrates: 16-20 g
Fats: 2-4 g (depending on how much oil you use)
Fiber: 3-5 g
It's a soup rich in vegetables, with carbohydrates mainly coming from potatoes and beets, and minimal fats if you use little oil.

Storage and Reheating

Beet fasting soup lasts 3-4 days in the fridge in a covered pot. It's just as good the next day, even better cold. Freezing is not recommended, as the vegetables become too soft. For reheating, just place it on low heat until warmed through, without boiling again. If you want to serve it cold, take it out of the fridge 10 minutes before serving.

 Ingredients: 2 suitable beets (a plate 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 sour cherries or souring agent 1 tsp curry oil 1 tablespoon sweet paprika vegeta broth

 Tags:  beet soup