Beetroot soup

Beetroot soup - a vibrant and healthy delight

If you're looking for a delicious, healthy, and easy-to-make soup recipe, beetroot soup is the perfect choice. This recipe will not only delight your taste buds but will also add a splash of color to your table. Beetroot soup has long been a cherished dish for its nutritional properties, being rich in vitamins, minerals, and antioxidants. It's an excellent choice for detoxifying your body and strengthening your immune system.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 6

Ingredients:

- 1 fresh leek
- 4 tablespoons of olive oil (or vegetable oil)
- 1 parsnip (about 150 g)
- 1 carrot (about 100 g)
- 1 green bell pepper
- 1 red bell pepper
- 2 cans of tomatoes (one diced, one whole)
- 1 kg of potatoes, peeled and diced
- 2 pieces of beetroot (about 300 g)
- 1 liter of sour borscht
- Salt to taste
- Sour cream (optional, for serving)

Instructions:

1. Preparing the vegetables:
Start by cleaning the leek, then chop it finely. Place it in a deep pan with 4 tablespoons of olive oil and sauté over medium heat, stirring occasionally, until it becomes translucent. This step will add a delicious flavor to your soup.

2. Adding the root vegetables:
Once the leek is sautéed, add the grated carrot and diced parsnip. Mix all the ingredients well and let them cook together for about 5-7 minutes until the flavors combine.

3. Preparing the soup base:
In a large pot, bring the diced potatoes and finely chopped beetroot to a boil. The latter will give the soup a vibrant color and a sweet taste. Add the sautéed vegetable mixture over the potatoes and beetroot.

4. Adding the wet ingredients:
After all the vegetables are in the pot, pour in the two cans of tomatoes (one diced, one whole) and mix well. Then, add 1 liter of sour borscht, which will give the soup a distinctive flavor.

5. Seasoning the soup:
Add salt to taste and let the soup simmer on low heat for 20-30 minutes until all the vegetables are well cooked. Don’t forget to stir occasionally to prevent sticking to the bottom of the pot.

6. Finishing the soup:
When the soup is ready, turn off the heat and let it rest for 5 minutes. If you like, you can add a few tablespoons of sour cream for a creamier taste. However, I personally prefer the soup without sour cream to maintain the intense flavor of the vegetables.

7. Serving:
Serve the beetroot soup warm, alongside a slice of fresh bread or polenta. It’s wonderful the next day when the flavors have melded, so don’t hesitate to make a big batch!

Useful tips:

- You can substitute beetroot with golden beetroot for a less sweet but equally healthy option.
- If you want a spicier soup, you can add a finely chopped hot pepper during the sautéing of the vegetables.
- If you prefer a vegan version, make sure the sour cream used is plant-based or omit this ingredient completely.
- Beetroot soup pairs excellently with a cabbage salad or a carrot salad with lemon.

Nutritional benefits:
Beetroot soup is packed with essential vitamins and minerals. Beetroot is known for its detoxifying properties, being rich in antioxidants, vitamins C and B, iron, potassium, and magnesium. Additionally, carrots and parsnips provide an important fiber intake, aiding digestive health.

Frequently asked questions:
1. Can I use canned beetroot?
While fresh beetroot is preferred for flavor, you can use canned beetroot, but make sure it is well-drained before adding it to the soup.

2. How long can beetroot soup be stored?
Beetroot soup can be kept in the refrigerator for 3-4 days. You can reheat it on the stove or in the microwave.

3. Is beetroot soup suitable for a diet?
Yes, beetroot soup is low in calories and rich in nutrients, making it an ideal choice for a balanced diet.

Beetroot soup is more than just a dish; it’s a meal that brings comfort and health in every bowl. I recommend you try it and share your experience with friends and family. It can surely become a favorite in your home! Enjoy!