Chilled beetroot cream soup is a delicious and refined dish, perfect for hot summer days, but also to add a vibrant and healthy touch to festive meals. This recipe is not just a simple soup; it is an explosion of flavors and colors that will delight your senses and those of your guests. Whether you serve it as an appetizer or a main course, each spoonful will transport you to a world of fresh and aromatic tastes.
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooling time: 2 hours
Total: 2 hours and 45 minutes
Number of servings: 4
Ingredients:
- 500 g beetroot (approximately 5 medium pieces)
- 2 medium potatoes
- 1 carrot
- 2 onions
- 1 tablespoon of oil (preferably olive oil for a more intense flavor)
- 900 ml chicken broth (or water for a vegetarian option)
- 2 bay leaves
- 1 teaspoon of freshly grated horseradish
- Salt and pepper to taste
- Gelatin (optional, for a gelatinous texture)
- Sour cream for serving
- Chopped parsley for garnish
Preparation of the soup:
1. Preparing the ingredients: Start by peeling the vegetables. Wash the beetroot, potatoes, carrot, and onion thoroughly. Cut the beetroot, potatoes, and carrot into cubes of about 1-2 cm, and slice the onion thinly. This will help with even and quick cooking.
2. Sautéing the onion: In a large pot, heat the oil over medium heat. Add the onion and sauté for 5 minutes until it becomes translucent and starts to soften. This step is essential to release the flavors of the onion, which will enrich the soup.
3. Adding the vegetables: Once the onion is sautéed, add the cubes of beetroot, potatoes, and carrot. Mix everything well and let the vegetables cook for another 5 minutes, stirring occasionally. This process will intensify the flavors and make the vegetables more tender.
4. Boiling: Add the chicken broth (or water) to the pot, along with the bay leaves, salt, and pepper. Let it simmer on low heat for 20-25 minutes until the vegetables are fully cooked and easily mashable with a fork. Check the liquid level periodically, adding water if necessary.
5. Incorporating the horseradish: With 2 minutes left before turning off the heat, add the freshly grated horseradish. This will provide an extra freshness and a slightly spicy flavor, perfectly balanced with the sweetness of the beetroot.
6. Blending the vegetables: Once the vegetables are cooked, remove the bay leaves and transfer the mixture to a blender. Blend everything until you achieve a smooth and homogeneous cream. If the soup is too thick, you can gradually add the broth in which the vegetables were cooked, adjusting the consistency to your preference.
7. Optional - Gelatinous texture: If you desire a thicker soup, prepare the gelatin according to the package instructions. After blending the vegetables and obtaining the cream, incorporate the gelatin into the warm mixture, stirring well. Place the soup in the refrigerator for at least 2 hours to set.
8. Serving: Serve the chilled cream soup in bowls, adding a spoonful of sour cream on top and sprinkling chopped parsley for a vibrant look. This soup pairs wonderfully with croutons or toasted bread.
Useful tips:
- Beetroot is a superfood, rich in antioxidants, vitamins, and minerals, with beneficial effects on cardiovascular health. It is also an excellent source of fiber.
- You can experiment with various herbs, such as dill or chives, to add a personalized touch to your soup.
- If you don't have fresh horseradish, you can use jarred horseradish, but adjust the amount according to the desired intensity.
- This soup can be prepared a day in advance and stored in the refrigerator. The flavor becomes even more intense as it cools.
Frequently asked questions:
1. Can I use pre-cooked beetroot from the store?
Yes, but make sure it doesn't contain additives or added sugar. Fresh beetroot provides a more intense flavor.
2. Can the soup be frozen?
The chilled beetroot cream soup can be frozen, but the texture may be slightly affected. It is recommended to consume it freshly prepared.
3. How can I adapt the recipe for vegans?
Replace the chicken broth with water or vegetable broth and omit the sour cream or use a plant-based alternative.
Possible variations:
- Spicy beetroot soup: Add a diced chili pepper while sautéing the onion for an extra kick.
- Soup with yogurt: Replace the sour cream with Greek yogurt for a lighter version with a tangy flavor.
- Soup with other vegetables: You can add celery or zucchini to diversify the flavors.
This chilled beetroot cream soup is more than just a simple dish; it is a culinary experience that brings together flavors, colors, and health benefits. Whether you enjoy it in the garden with friends or in the intimacy of your home, each bite will be a celebration of taste. Don't forget to share your recipe with loved ones and tell them about the joy of cooking. Enjoy your meal!
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooling time: 2 hours
Total: 2 hours and 45 minutes
Number of servings: 4
Ingredients:
- 500 g beetroot (approximately 5 medium pieces)
- 2 medium potatoes
- 1 carrot
- 2 onions
- 1 tablespoon of oil (preferably olive oil for a more intense flavor)
- 900 ml chicken broth (or water for a vegetarian option)
- 2 bay leaves
- 1 teaspoon of freshly grated horseradish
- Salt and pepper to taste
- Gelatin (optional, for a gelatinous texture)
- Sour cream for serving
- Chopped parsley for garnish
Preparation of the soup:
1. Preparing the ingredients: Start by peeling the vegetables. Wash the beetroot, potatoes, carrot, and onion thoroughly. Cut the beetroot, potatoes, and carrot into cubes of about 1-2 cm, and slice the onion thinly. This will help with even and quick cooking.
2. Sautéing the onion: In a large pot, heat the oil over medium heat. Add the onion and sauté for 5 minutes until it becomes translucent and starts to soften. This step is essential to release the flavors of the onion, which will enrich the soup.
3. Adding the vegetables: Once the onion is sautéed, add the cubes of beetroot, potatoes, and carrot. Mix everything well and let the vegetables cook for another 5 minutes, stirring occasionally. This process will intensify the flavors and make the vegetables more tender.
4. Boiling: Add the chicken broth (or water) to the pot, along with the bay leaves, salt, and pepper. Let it simmer on low heat for 20-25 minutes until the vegetables are fully cooked and easily mashable with a fork. Check the liquid level periodically, adding water if necessary.
5. Incorporating the horseradish: With 2 minutes left before turning off the heat, add the freshly grated horseradish. This will provide an extra freshness and a slightly spicy flavor, perfectly balanced with the sweetness of the beetroot.
6. Blending the vegetables: Once the vegetables are cooked, remove the bay leaves and transfer the mixture to a blender. Blend everything until you achieve a smooth and homogeneous cream. If the soup is too thick, you can gradually add the broth in which the vegetables were cooked, adjusting the consistency to your preference.
7. Optional - Gelatinous texture: If you desire a thicker soup, prepare the gelatin according to the package instructions. After blending the vegetables and obtaining the cream, incorporate the gelatin into the warm mixture, stirring well. Place the soup in the refrigerator for at least 2 hours to set.
8. Serving: Serve the chilled cream soup in bowls, adding a spoonful of sour cream on top and sprinkling chopped parsley for a vibrant look. This soup pairs wonderfully with croutons or toasted bread.
Useful tips:
- Beetroot is a superfood, rich in antioxidants, vitamins, and minerals, with beneficial effects on cardiovascular health. It is also an excellent source of fiber.
- You can experiment with various herbs, such as dill or chives, to add a personalized touch to your soup.
- If you don't have fresh horseradish, you can use jarred horseradish, but adjust the amount according to the desired intensity.
- This soup can be prepared a day in advance and stored in the refrigerator. The flavor becomes even more intense as it cools.
Frequently asked questions:
1. Can I use pre-cooked beetroot from the store?
Yes, but make sure it doesn't contain additives or added sugar. Fresh beetroot provides a more intense flavor.
2. Can the soup be frozen?
The chilled beetroot cream soup can be frozen, but the texture may be slightly affected. It is recommended to consume it freshly prepared.
3. How can I adapt the recipe for vegans?
Replace the chicken broth with water or vegetable broth and omit the sour cream or use a plant-based alternative.
Possible variations:
- Spicy beetroot soup: Add a diced chili pepper while sautéing the onion for an extra kick.
- Soup with yogurt: Replace the sour cream with Greek yogurt for a lighter version with a tangy flavor.
- Soup with other vegetables: You can add celery or zucchini to diversify the flavors.
This chilled beetroot cream soup is more than just a simple dish; it is a culinary experience that brings together flavors, colors, and health benefits. Whether you enjoy it in the garden with friends or in the intimacy of your home, each bite will be a celebration of taste. Don't forget to share your recipe with loved ones and tell them about the joy of cooking. Enjoy your meal!