Beetroot soup with smoked bacon

Beetroot soup with smoked bacon

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 6-8 servings

Beetroot soup with smoked bacon is a wonderful choice for cool days, full of color and flavor, that will not only delight your taste buds but also provide a significant amount of nutrients. This recipe has deep roots in culinary tradition, being an excellent way to combine healthy vegetables with smoked meat, resulting in a rich, comforting soup.

Nutritional benefits:
Beetroot is a vegetable rich in antioxidants, B vitamins, and minerals such as iron, which contribute to blood health. Smoked bacon provides a deep and satisfying flavor, while the combination of vegetables adds an important source of fiber, aiding in healthy digestion.

Ingredients:
- 2 large beetroots
- 10 medium potatoes
- 1 onion
- 1 carrot
- ½ bell pepper
- ½ yellow bell pepper
- 2 tomatoes
- 1 tablespoon of roasted pepper paste
- 300 g smoked bacon
- A bunch of fresh parsley
- Salt and pepper to taste
- Borscht for souring (to taste)

Step 1: Preparing the beetroot
To start, wash the beetroot well under cold running water to remove any impurities. Then, place the beetroot in a pot of water and boil for about 30-40 minutes, or until tender. Once the beetroot is ready, drain the water and let it cool. After it has cooled, peel the beetroot and grate it using a large grater. This will add a pleasant texture to the soup.

Step 2: Preparing the bacon
Rinse the smoked bacon under cold running water. This step helps remove excess salt and impurities. Cut the bacon into small pieces so that it can cook evenly and release its flavor into the soup.

Step 3: Boiling the ingredients
In a large pot, add 6-7 liters of water and the cut bacon. Place the pot over medium heat, and when the water starts to boil, remove the foam that forms on the surface. This will help achieve a clearer soup. After removing the foam, cover the pot with a lid and let it simmer on medium heat.

Step 4: Adding the vegetables
Peel the potatoes, wash them, and cut them into large cubes. Chop the onion finely, and grate the carrot using a large grater. Remove the seeds from the bell peppers and cut them into small cubes. Peel and chop the tomatoes. When the bacon is cooked (after 30-40 minutes), add the potatoes, onion, carrot, and bell peppers to the pot. Boil everything for about 10 minutes.

Step 5: Finishing the soup
After the vegetables have started to soften, add the chopped tomatoes, roasted pepper paste, and chopped fresh parsley. These ingredients will add a fresh and vibrant flavor to the soup. Once all the vegetables are cooked, add the grated beetroot, then season with salt and pepper to taste.

Step 6: Souring the soup
To give the soup a pleasant acidity, boil the borscht separately in a small pot. Once it has boiled, add it to the pot, adjusting the amount according to personal preferences. Let the soup simmer for a few more minutes, then turn off the heat.

Practical tips:
- If you want a spicier soup, add a little chili pepper or a pinch of hot paprika.
- Beetroot soup is best served hot, alongside fresh sour cream and a slice of homemade bread for a complete delight.
- You can keep the soup in the refrigerator for 2-3 days, and the flavor will intensify as it sits.

Beetroot soup with smoked bacon is not only a tasty dish but also a recipe that brings a touch of joy on cool days. It is an excellent choice for family meals but can also be a comforting lunch after a long day. I encourage you to experiment with the ingredients and make this recipe your own. Enjoy your meal!

 Ingredients: 10 medium potatoes, 1 onion, 1 carrot, 1/2 red bell pepper, 1/2 yellow bell pepper, 2 beets, fresh parsley, 2 tomatoes, 1 tablespoon of tomato paste, smoked bacon, salt, and pepper to taste.

 Tags:  soup recipe beetroot recipe meat soup philips multicooker recipes