Beetroot soup

Beetroot soup – a delicacy that combines vibrant color with rich flavors, offering not just a visual feast but also a true indulgence for the taste buds. This simple and quick recipe is perfect for days when you desire a healthy and comforting dish. Let's begin our culinary journey!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

The story of beetroot soup
Beetroot soup is a traditional dish, full of history, that has been enjoyed over time in various forms. Beetroot, a culinary hero ingredient, originates from the temperate regions of the globe and has been cultivated since ancient times, not only for its sweet taste but also for its nutritional benefits. This soup stands out with its intense red color, which can transform any meal into a true feast.

Ingredients
- 1 large beetroot (approximately 250 g)
- 1 carrot
- 2-3 pieces of celery (if root)
- 1 onion
- 2-3 peeled tomatoes (or 1 can of tomatoes)
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons of instant soup (optional)

Necessary utensils
- Grater
- A large pot
- A knife
- A wooden spoon
- A serving bowl

Step by step

Step 1: Preparing the ingredients
Start by washing the beetroot, carrot, celery, and tomatoes very well, making sure to remove any impurities. Peel the beetroot, carrot, and celery. Use the grater to grate the beetroot and carrot. If using root celery, you can cut it into small cubes.

Step 2: Chopping the vegetables
Dice the onion finely, and chop the peeled tomatoes into small pieces. If you choose to use canned tomatoes, make sure they are well drained and chopped.

Step 3: Boiling
In a large pot, add cold water (approximately 1.5 liters) and bring to a boil. Once the water starts boiling, add the grated beetroot, carrot, celery, and onion. Let everything boil over medium heat for about 20 minutes.

Step 4: Adding the tomatoes
After 20 minutes, add the chopped tomatoes and mix well. They will give the soup a touch of acidity and a fresh taste. Continue boiling for another 10 minutes.

Step 5: Seasoning
Finally, season the beetroot soup with salt, pepper, and instant soup, to taste. The instant soup is optional but adds extra flavor. Stir with a wooden spoon to combine the ingredients.

Step 6: Serving
Beetroot soup can be served hot or cold. Add a tablespoon of sour cream on top for a creamy contrast and richer flavor. If you are observing fasting days, you can serve it without sour cream, and the taste will still be delicious.

Chef's tip
To enhance the flavor of the soup, you can add a bunch of fresh dill or finely chopped parsley before serving. This will not only improve the appearance but also add a note of freshness. Additionally, if you like spicier soups, you can add a chopped chili pepper or spices like paprika.

Nutritional benefits
Beetroot is rich in vitamins A, C, and K, as well as essential minerals like potassium and magnesium. It is a low-calorie food, with about 40 calories per 100 g, making it ideal for a healthy dish. Additionally, beetroot is known for its detoxifying properties and benefits for heart health.

Frequently asked questions
1. Can I use pre-cooked beetroot?
Yes, you can use cooked or canned beetroot, but make sure to add it closer to the end of the cooking time to prevent losing texture.

2. How can I store the soup for the next day?
Beetroot soup stores excellently in the refrigerator in an airtight container for 2-3 days. You can reheat it on the stove or in the microwave.

3. What other dishes pair well with beetroot soup?
This soup pairs wonderfully with a slice of fresh bread, a salty pretzel, or even a summer salad.

Possible variations
For a heartier version, you can add diced potatoes or green beans. You can also try adding spices like cumin or coriander to enrich the flavor.

Beetroot soup is not just a simple dish, but a culinary experience that will connect you with traditions and health. Enjoy it with joy and don’t forget to share this recipe with your loved ones!