Potato soup with beetroot

Potato Borscht with Red Beet - A Delicious and Vitamin-Packed Recipe

Welcome to the culinary world filled with vibrant aromas and colors! Today, I will guide you step by step in preparing a potato borscht with red beet, a light, nourishing, and vitamin-rich soup, perfect for cool days. This recipe is not just a simple meal, but a culinary experience that combines tradition with health. Over time, borschts have been appreciated for their freshness and the benefits brought by the ingredients used, and the combination of potatoes and red beet makes this dish not only tasty but also full of nutrients.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6

Ingredients:

- 5 pink potatoes
- 2 carrots
- 2 parsley roots
- 1 small celery
- 1 bell pepper
- 1 tomato
- 3-4 green onions
- 1 red beet
- 2 bunches of fresh parsley
- 2 bunches of fresh lovage
- 1-2 tablespoons of vegetable seasoning
- 1/2 liter of borscht

Preparation instructions:

1. Preparing the ingredients:
Start by peeling the potatoes and cutting them into suitable cubes. These will add a consistent texture to the borscht. Peel the carrots and parsley roots and grate them, while the celery should be finely chopped. Chop the bell pepper and onion finely to integrate perfectly into the borscht.

2. Boiling the vegetables:
In a large pot, add 1.5 liters of water and bring it to a boil. Once the water starts boiling, add the potatoes, carrots, parsley roots, celery, bell pepper, and onion. Let them boil for about 20 minutes until the vegetables become slightly soft.

3. Preparing the beet:
In the meantime, peel the red beet and cut it into large pieces. This will give a pleasant color to the borscht and bring a sweet and slightly earthy flavor.

4. Adding the beet and borscht:
After the vegetables in the pot have boiled, add the chopped beet and the borscht. Let everything boil for another 10 minutes. Now is the time to add the vegetable seasoning, which will enhance the flavors and add a savory taste to this borscht.

5. Finalizing and serving:
Finally, add the green herbs (finely chopped parsley and lovage) and let the borscht boil for another 5 minutes. This will keep the freshness of the aromatic herbs.

6. Serving:
Serve the borscht hot, adding, if desired, a tablespoon of sour cream on top. You can accompany this borscht with a slice of fresh bread or polenta. It is a meal that will bring you both comfort and joy!

Useful tips:

- Choosing ingredients: Make sure the vegetables are fresh to achieve a better taste. Pink potatoes are ideal for borscht due to their creamy texture.
- Customization: You can also add other preferred vegetables, such as zucchini or green beans, to vary the borscht.
- Nutritional values: This borscht is an excellent source of vitamins, thanks to the fiber-rich and antioxidant-packed vegetables. Red beet is known for its detoxifying properties and health benefits for the heart.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, frozen vegetables are a convenient option, but make sure they are of high quality.

2. How can I keep the borscht fresh?
You can keep the borscht in the refrigerator for 3-4 days. It can be reheated without any problems.

3. What can I do with leftover borscht?
You can turn the leftover borscht into a delicious sauce for pasta or a base for other soups.

Recommended pairings:
This potato borscht with red beet pairs wonderfully with a fresh green salad or a slice of homemade bread. Additionally, a cold drink, such as mint tea or fresh citrus juice, will perfectly complement the meal.

I hope this potato borscht with red beet recipe inspires you to cook with joy and creativity! Enjoy your meal!