Cream of beetroot and potato soup

Red beet and potato cream soup - a delicacy full of color and flavors

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Number of servings: 4

Red beet and potato cream soup is an excellent choice for those moments when you want to indulge in a warm, healthy, and comforting meal. This recipe is not only simple but also packed with nutrients, based on beets, a superfood known for its antioxidant and anti-inflammatory properties. The red beet adds a sweet taste and vibrant color that will transform each bowl of soup into a culinary masterpiece.

The history of beet cream soup is linked to popular culinary traditions, where seasonal vegetables were turned into nourishing dishes. Over time, recipes diversified, but cream soup has remained a symbol of comfort and home cooking.

Ingredients:
- 2 large red beets
- 3 medium potatoes
- 1 large onion
- 1 medium carrot
- 2 green garlic stalks (only the white part)
- 100 g butter (50 g for sautéing, 50 g for finishing)
- 1/4 teaspoon cumin
- a pinch of turmeric
- salt, to taste
- sour cream (optional, for serving)
- fresh parsley (for garnish)

Step by step:

1. Preparing the ingredients: Start by peeling the beets, potatoes, onion, and carrot. Grate the beets and carrot on a large grater, and the potatoes on a small grater. This will help with even and quick cooking. Cut the onion into small cubes for easier sautéing.

2. Removing water from vegetables: Place the grated beet and onion in a bowl, add a teaspoon of salt, and mix well. Let them sit for a few minutes, then gently squeeze to remove excess water. This technique will help intensify the flavors.

3. Sautéing the vegetables: In a large pot, add 50 g of butter and let it melt over low heat. Add the onion and beet, and cook for 3-4 minutes, stirring constantly. This step will develop the flavors and add depth to the soup.

4. Adding the carrot and potato: Incorporate the grated carrot and potato into the pot. Continue to stir for another 2 minutes, allowing the vegetables to mingle.

5. Boiling the soup: Add about 1 liter of water to the pot, bring to a boil, and let it simmer for 15 minutes. Partially cover the pot so that steam can escape while keeping the flavors concentrated.

6. Finishing the soup: After the vegetables have boiled, turn off the heat and add the crushed garlic. This will bring an extra layer of flavor. Transfer the mixture to a blender (or use an immersion blender) and blend until you achieve a smooth and creamy soup.

7. Seasoning: Return the soup to the pot, add the remaining butter, cumin, and turmeric. Taste and adjust the salt as needed. If you prefer a slightly tangy soup, you can add a few drops of lemon juice.

8. Serving: Pour the soup into bowls, garnish with chopped fresh parsley, and if desired, add a spoonful of sour cream for extra creaminess. The serving can be accompanied by crispy croutons or toasted bread for a pleasant contrast of textures.

Suggestions and variations:
- If you are on a stricter diet and want to avoid potatoes, replace them with zucchini. They will provide a similar texture and delicious flavor.
- You can experiment with other spices, such as coriander or paprika, to customize the soup to your taste.
- An interesting variation is to add a handful of fresh greens, such as spinach or parsley, in the last minutes of cooking to add extra nutrients.

Nutritional benefits:
Beets are rich in vitamins A, C, and K, as well as fiber, making this soup not only tasty but also nourishing. Potatoes add complex carbohydrates that provide energy, while garlic contributes to boosting the immune system.

Frequently asked questions:
1. Can I use canned beets for this soup?
- Yes, if you don't have fresh beets, you can use canned beets, but the flavor will be slightly different and may require adjusting the amount of salt.

2. How can I store the soup?
- The soup can be stored in the refrigerator in an airtight container for 3-4 days or can be frozen for later consumption.

3. What other recipes pair well with beet soup?
- This soup pairs wonderfully with a green salad with feta cheese or a sandwich with hummus and fresh vegetables.

The delight of this red beet and potato cream soup lies in its simplicity and how it transforms ordinary ingredients into something special. I encourage you to try this recipe, adapt it to your taste, and share it with your loved ones. Happy cooking and enjoying!