Beetroot soup with tomatoes, croutons, and feta cheese

Name: Beetroot soup with tomatoes, croutons, and feta cheese - Angela I.
Ingredients: 500 g red beetroot; 1 liter of crushed tomatoes; 1 carrot; a piece of celery; 2 chicken bouillon cubes; the juice of half a lemon; fresh parsley; feta cheese

Soups - Beetroot soup with tomatoes, croutons, and feta cheese by Angela I. - Recipia

Beetroot soup with tomatoes and feta cheese - a vibrant and flavorful recipe that transforms a classic dish into an unforgettable culinary experience. This soup is not only a comforting meal but also a visual delight due to its intense color. It is perfect for serving on cool evenings or as an appetizer at a festive meal. I invite you to discover each step of this savory recipe that will bring a smile to anyone's face. Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes Number of servings: 4 Ingredients: - 500 g beetroot - 1 liter of crushed tomatoes - 1 carrot - A piece of celery - 2 chicken broth cubes (or 500 ml of fresh chicken broth) - Juice of half a lemon - A bunch of fresh parsley - 100 g feta cheese - 2-3 slices of bread (for croutons) - 1-2 tablespoons of butter - Half a teaspoon of nutmeg - Salt and pepper to taste Brief history of the recipe Beetroot soup with tomatoes is a modern reinterpretation of traditional recipes, where the combinations of vegetables are essential to bring a complex flavor. The vibrant hue of beetroot not only enhances the visual appeal but also adds a natural sweetness that perfectly complements the acidity of the tomatoes. Feta cheese adds a salty note, perfect for balancing the flavors. Step by step: 1. Preparing the ingredients: Start by peeling the beetroot, carrot, and celery. Cut the beetroot into small cubes, and the carrot and celery into rounds. These small sizes will help the vegetables cook faster. 2. Boiling the vegetables: In a large pot, add 750 ml of water and the two chicken broth cubes. Bring to a boil. Once the water is boiling, add the beetroot, carrot, and celery. Let it boil for 15 minutes until the vegetables are soft. 3. Preparing the croutons: Meanwhile, cut the slices of bread into small cubes. In a pan, melt 1-2 tablespoons of butter and add the bread cubes. Sprinkle with nutmeg and toast them over medium heat until golden and crispy. This step will add a delicious texture to the soup. 4. Adding the tomatoes: After the vegetables have boiled, add 1 liter of crushed tomatoes. If you prefer a richer soup, use 500 ml of crushed tomatoes and, to taste, add another 500 ml. Let it boil for 5 minutes. 5. Blending the soup: Using a blender, blend the mixture until you achieve a smooth texture. If you prefer a chunkier soup, do not blend completely, leaving some vegetable pieces. 6. Finalizing the soup: Put the soup back on the heat to bring it to a boil. Add the lemon juice, salt, and pepper to taste. It is important to taste the soup at this stage to adjust the flavors. 7. Serving: Pour the soup into bowls. Sprinkle the croutons and feta cheese cubes on top. Garnish with chopped fresh parsley for a fresh touch. Practical tips: - For a vegan version, replace feta cheese with marinated tofu or vegan cheese. - If you don't have crushed tomatoes on hand, you can use fresh tomatoes, but make sure to peel and blend them well. - Due to the intense color of the beetroot, use gloves to avoid staining your hands. - For an extra flavor boost, add a few bay leaves during boiling. Frequently asked questions: - Can I use canned beetroot? Yes, but the flavor will be different. Fresh beetroot offers a more intense texture and taste. - How can I store the soup? This soup keeps well in the refrigerator for 3 days. Reheat it over low heat before serving. - Can it be frozen? Yes, the soup can be frozen. Allow it to cool completely before transferring it to freezing containers. Delicious combinations: For a complete lunch, serve the beetroot soup with a fresh green salad and a slice of whole grain bread. An excellent drink choice would be a dry white wine or an aromatic herbal tea, which will perfectly complement the flavors of the soup. Personal note: This recipe was inspired by the desire to transform a classic soup into a unique culinary experience, full of colors and flavors. Each bite is an explosion of tastes that combines the sweetness of beetroot with the acidity of tomatoes and the saltiness of feta cheese. I hope this recipe becomes a favorite in your kitchen, just as it is in mine. Enjoy!

Beetroot soup with tomatoes, croutons, and feta cheese

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