Beetroot soup like at Mount Athos
If you are looking for a soup recipe that combines the flavor of fresh vegetables with the sweet aroma of roasted beetroot, you have come to the right place! This traditional soup, inspired by monastery recipes, is not only nourishing but also full of colors and vitamins. The beetroot, with its vibrant hues, is not just a visual star but also an ingredient with numerous health benefits. So, let’s get to work!
Preparation time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
- Servings: 6
Ingredients
To make a delicious and aromatic soup, you need the following ingredients:
- 1 kg roasted beetroot
- 1 celery
- 1 parsnip
- 1 carrot
- 1 bell pepper
- 2 potatoes or 1 handful of rice
- 1 onion
- 2 garlic cloves
- 1 bunch of dill
- 1 bunch of lovage
- 1 bunch of parsley
- 1 can of tomatoes (400 g)
- 4 tablespoons of vinegar or lemon juice (for souring)
- Salt and pepper to taste
- 3 liters of water
Step-by-step preparation
1. Prepare the ingredients: Start by washing all the vegetables well. Peel the beetroot (if not already roasted) and roast it in the oven for about 45 minutes at 180 degrees Celsius until soft. Then let it cool, peel it, and grate it.
2. Chop the vegetables: Dice the onion, celery, parsnip, carrot, and bell pepper into small cubes. This will help the vegetables cook evenly and integrate perfectly into the soup.
3. Sauté the vegetables: In a large pot, add a little oil and sauté the chopped onion and garlic until translucent. Remember that garlic should not be burned as it becomes bitter.
4. Add the vegetables: Once the onion is sautéed, add the celery, parsnip, carrot, and bell pepper. Sauté for 5-7 minutes, stirring occasionally to avoid sticking.
5. Incorporate the beetroot and rice: Add the grated beetroot and if you choose to use rice, rinse it well under cold water and add it to the pot. If using potatoes, cut them into cubes and add them now.
6. Add water: Pour 3 liters of hot water into the pot. This will help intensify the flavors of the vegetables. Let it boil over medium heat.
7. Finalize: After the vegetables have boiled for 20 minutes, add the can of tomatoes and let the soup boil for another 10 minutes. Season with salt and pepper, then add the finely chopped herbs: dill, lovage, and parsley.
8. Sour the soup: Depending on your preferences, add vinegar or lemon juice to give the soup a sour taste. Mix well and let it boil for another 5 minutes.
9. Serve: Turn off the heat and let the soup rest for a few minutes. Beetroot soup is delicious both hot and cold. You can serve it with a spoonful of sour cream or yogurt to enhance the creamy texture.
Practical tips
- Roasted beetroot vs. boiled beetroot: Roasted beetroot has a much more concentrated and sweet flavor, which adds to the soup's taste. Don’t hesitate to roast it on a tray covered with aluminum foil to retain moisture.
- Vegan option: If you want a vegan version, you can skip the sour cream and use apple cider vinegar for a sour taste.
- Seasonal additions: Depending on the season, you can add other vegetables like zucchini or green beans to diversify the soup.
Nutritional benefits
Beetroot soup is a healthy choice, rich in vitamins A, C, B6, and minerals such as iron, magnesium, and potassium. Beetroot is known for its detoxifying properties and its ability to improve blood circulation.
Frequently asked questions
- How long does the soup last in the fridge? You can keep beetroot soup in the fridge for 3-4 days in an airtight container.
- Can the soup be frozen? Yes, the soup can be frozen, but make sure to store it in small portions for easier defrosting.
- What side dishes go well with beetroot soup? Beetroot soup pairs wonderfully with rye bread or cheese pies.
I hope this beetroot soup recipe inspires you to cook and enjoy its unique flavors! It is a perfect choice for family meals, bringing not only nutrients but also moments of conviviality. Enjoy your meal!
If you are looking for a soup recipe that combines the flavor of fresh vegetables with the sweet aroma of roasted beetroot, you have come to the right place! This traditional soup, inspired by monastery recipes, is not only nourishing but also full of colors and vitamins. The beetroot, with its vibrant hues, is not just a visual star but also an ingredient with numerous health benefits. So, let’s get to work!
Preparation time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
- Servings: 6
Ingredients
To make a delicious and aromatic soup, you need the following ingredients:
- 1 kg roasted beetroot
- 1 celery
- 1 parsnip
- 1 carrot
- 1 bell pepper
- 2 potatoes or 1 handful of rice
- 1 onion
- 2 garlic cloves
- 1 bunch of dill
- 1 bunch of lovage
- 1 bunch of parsley
- 1 can of tomatoes (400 g)
- 4 tablespoons of vinegar or lemon juice (for souring)
- Salt and pepper to taste
- 3 liters of water
Step-by-step preparation
1. Prepare the ingredients: Start by washing all the vegetables well. Peel the beetroot (if not already roasted) and roast it in the oven for about 45 minutes at 180 degrees Celsius until soft. Then let it cool, peel it, and grate it.
2. Chop the vegetables: Dice the onion, celery, parsnip, carrot, and bell pepper into small cubes. This will help the vegetables cook evenly and integrate perfectly into the soup.
3. Sauté the vegetables: In a large pot, add a little oil and sauté the chopped onion and garlic until translucent. Remember that garlic should not be burned as it becomes bitter.
4. Add the vegetables: Once the onion is sautéed, add the celery, parsnip, carrot, and bell pepper. Sauté for 5-7 minutes, stirring occasionally to avoid sticking.
5. Incorporate the beetroot and rice: Add the grated beetroot and if you choose to use rice, rinse it well under cold water and add it to the pot. If using potatoes, cut them into cubes and add them now.
6. Add water: Pour 3 liters of hot water into the pot. This will help intensify the flavors of the vegetables. Let it boil over medium heat.
7. Finalize: After the vegetables have boiled for 20 minutes, add the can of tomatoes and let the soup boil for another 10 minutes. Season with salt and pepper, then add the finely chopped herbs: dill, lovage, and parsley.
8. Sour the soup: Depending on your preferences, add vinegar or lemon juice to give the soup a sour taste. Mix well and let it boil for another 5 minutes.
9. Serve: Turn off the heat and let the soup rest for a few minutes. Beetroot soup is delicious both hot and cold. You can serve it with a spoonful of sour cream or yogurt to enhance the creamy texture.
Practical tips
- Roasted beetroot vs. boiled beetroot: Roasted beetroot has a much more concentrated and sweet flavor, which adds to the soup's taste. Don’t hesitate to roast it on a tray covered with aluminum foil to retain moisture.
- Vegan option: If you want a vegan version, you can skip the sour cream and use apple cider vinegar for a sour taste.
- Seasonal additions: Depending on the season, you can add other vegetables like zucchini or green beans to diversify the soup.
Nutritional benefits
Beetroot soup is a healthy choice, rich in vitamins A, C, B6, and minerals such as iron, magnesium, and potassium. Beetroot is known for its detoxifying properties and its ability to improve blood circulation.
Frequently asked questions
- How long does the soup last in the fridge? You can keep beetroot soup in the fridge for 3-4 days in an airtight container.
- Can the soup be frozen? Yes, the soup can be frozen, but make sure to store it in small portions for easier defrosting.
- What side dishes go well with beetroot soup? Beetroot soup pairs wonderfully with rye bread or cheese pies.
I hope this beetroot soup recipe inspires you to cook and enjoy its unique flavors! It is a perfect choice for family meals, bringing not only nutrients but also moments of conviviality. Enjoy your meal!