Beetroot soup with rice

Beetroot soup with rice: A healthy and comforting delight

Beetroot soup with rice is one of those recipes that combines culinary tradition with nutritional benefits, offering a hearty meal full of vitamins and flavor. This soup is not only an excellent choice for fasting days but also a fantastic way to bring the colors of autumn and the earthy flavors to the table. Red beet, a star ingredient, is renowned for its detoxifying properties and high antioxidant content. Get ready to discover step by step how to prepare this wonderful soup, which will enrich you not only with nutrients but also with warmth and joy.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4-6

Necessary ingredients:

- 2 medium red beets
- 1 parsley root
- 1 celery root
- 2 carrots
- 100 g rice (preferably long-grain rice)
- 2 tablespoons sunflower oil or olive oil
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 liter cabbage juice (or water, according to preference)
- Salt and pepper, to taste

Preparation:

1. Preparing the ingredients: Start by cleaning all the vegetables. The red beet should be washed very well, as you will use it with the skin. Peel and chop the beet, carrots, celery, and parsley root into small cubes. This will help the vegetables cook evenly and allow the flavors to blend better.

2. Sautéing the vegetables: In a large pot, add the two tablespoons of oil and heat them over medium heat. Once the oil is hot, add the onion and let it sauté for 2-3 minutes until it becomes translucent. Then, add the beet, carrots, celery, and parsley. Stir well and let the vegetables sauté for about 10 minutes, stirring constantly to prevent sticking.

3. Adding the liquid: After the vegetables are well sautéed, deglaze them with the cabbage juice. If you don't have cabbage juice, you can use water, but the cabbage juice will add a pleasant tangy flavor. Add water in equal proportion to the cabbage juice or more, depending on how thin you prefer the soup. Bringing it to a boil, let it simmer on low heat for 20 minutes or until the vegetables become tender.

4. Cooking the rice: When the vegetables are almost cooked, add the rice and dried thyme. Continue to boil the soup for another 10-15 minutes until the rice is fully cooked. It is essential to check the rice's consistency, as each type of rice may require a different cooking time.

5. Thickening the soup: In a separate bowl, mix the two tablespoons of flour with a cup of the soup's liquid to form a smooth paste without lumps. Add the mixture to the pot, stirring continuously to prevent lumps from forming. Let the soup come to a final boil, then remove it from the heat.

6. Serving: Beetroot soup with rice is served hot, optionally with a spoonful of plant-based sour cream or freshly chopped parsley on top for added flavor. You can accompany the soup with a slice of whole-grain bread or crunchy croutons.

Useful tips:

- Types of beet: Choose fresh, vibrant beets with healthy green leaves. Red beet is rich in nutrients and has a sweet flavor, but you can also experiment with white or yellow beets for an interesting variation.
- Vegan option: Beetroot soup with rice is perfect for vegans and vegetarians, thanks to its healthy ingredients and olive oil.
- Enhancing the flavor: If you desire a more intense flavor, you can add a few bay leaves during cooking. These will bring extra aroma and depth to your soup.

Nutritional benefits:

Beetroot soup with rice is an excellent nutritional choice. Red beet is known for its ability to improve blood circulation and detoxify the body. It is also rich in vitamins A, B, and C, as well as essential minerals like potassium and magnesium. Rice adds complex carbohydrates, providing lasting energy.

Frequently asked questions:

1. Can I use other vegetables? Yes, you can add vegetables of your choice, such as bell peppers or zucchini, to customize the soup.
2. How can I store the soup? The soup keeps well in the refrigerator for 3-4 days. You can freeze it, but it is recommended to add fresh rice after thawing to maintain the ideal texture.
3. What spices can I use? Besides thyme, you can also try dill, basil, or even a splash of lemon juice for a fresher taste.

I hope this beetroot soup with rice recipe brings you joy and warmth to your soul, even on the coldest days! A delicious soup, full of vitamins and flavors, that will make you feel good, both physically and emotionally. Enjoy your meal!