Beetroot soup like at Mount Athos

Beetroot soup: a delight with deep flavors and vibrant colors

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6

Beetroot soup, a traditional dish of our cuisine, is more than just a simple soup. It combines the flavors of fresh vegetables and the velvety texture of roasted beetroot, creating an unforgettable culinary experience. It is a dish that can be enjoyed both hot and cold, making it perfect for any season.

The history of beetroot soup goes back in time, being a cherished dish among communities that value seasonal vegetables. Beetroot, with its intense hues and nutritious properties, has been used over the years not only for its taste but also for its health benefits. Packed with antioxidants, vitamins, and minerals, beetroot helps purify the body and improve blood circulation.

Necessary ingredients:
- 1 kg beetroot
- 1 celery
- 1 parsnip
- 1 parsley root
- 1 onion
- 1 carrot
- 1 bell pepper
- 2 potatoes or a handful of rice
- 2 cloves of garlic
- 1 bunch of dill
- 1 bunch of lovage
- 1 bunch of parsley
- 1 can of tomatoes (approximately 400 g)
- 4 tablespoons of vinegar (or lemon juice, to sour)
- Salt and pepper to taste

Step-by-step preparation:

1. Preparing the ingredients:
- Start by washing and peeling the vegetables. Chop the onion, carrot, celery, parsnip, parsley, and bell pepper into small cubes. This will help ensure even cooking and a pleasant texture for the soup.
- Roasted beetroot is essential for achieving a rich flavor. Roast the beetroot in the oven at 180 degrees Celsius for about an hour or until tender. Once cooled, peel and grate it.

2. Sautéing the vegetables:
- In a large pot, add a bit of oil and sauté the onion and garlic over medium heat until translucent. This will add a flavorful base to the soup.
- Add the carrot and bell pepper, continuing to sauté for a few minutes. The vegetables should be slightly soft.

3. Adding the beetroot and root vegetables:
- Now, add the celery, parsnip, parsley, and grated beetroot. If you've chosen to use potatoes, add them now, cut into cubes. If you prefer a rice version, add the washed and drained rice at this point.
- Mix well to combine the flavors and let everything sauté for 5-7 minutes.

4. Boiling the soup:
- Pour about 3 liters of hot water into the pot. Cover with a lid and let it simmer on low heat for 20-30 minutes, until the vegetables are fully cooked.
- At the end of cooking, add the can of tomatoes. This will add a pleasant acidity and a vibrant splash of color.

5. Finalizing and seasoning:
- Adjust with salt and pepper to taste. Add the vinegar or lemon juice to sour the soup, then turn off the heat.
- Sprinkle fresh herbs (dill, lovage, and parsley) over the soup for a fresh aroma.

Serving and suggestions:
- Beetroot soup can be served both hot and cold, depending on your preferences. It is delicious alongside a spoonful of sour cream or yogurt, which adds a creamy note.
- It can be accompanied by a slice of fresh bread or crispy croutons, perfect for completing the meal.
- If you want to experiment, you can also add other seasonal vegetables, such as zucchini or green beans.

Tips and useful advice:
- For an even more intense flavor, you can add a tablespoon of tomato paste during boiling.
- If you like a spicier soup, you can include a sliced hot pepper.
- Beetroot soup keeps very well in the fridge and becomes even tastier the next day, when the flavors have had time to combine.

Nutritional information:
This soup is an excellent source of vitamins, fiber, and antioxidants, being low in calories (approximately 150 kcal per serving). Beetroot is rich in folic acid, manganese, and potassium, contributing to heart and circulatory system health.

Frequently asked questions:
1. Can I use canned beetroot?
- Although fresh beetroot is preferred for flavor, you can use canned beetroot. Just make sure to rinse it well to remove excess salt.

2. How long does the soup last?
- Beetroot soup can be stored in the fridge for up to 4-5 days. It can be frozen, but the texture of the vegetables may change.

3. Can I adapt the recipe for vegans?
- Absolutely! This recipe is already vegan, based on vegetables and plants. Just make sure to use plant-based sour cream if you want to serve it.

In conclusion, beetroot soup is a simple, healthy, and flavorful recipe, perfect for any occasion. Try making it and enjoy its comforting flavors! It will make you feel good both inside and out.