Russian soup

Russian Soup: An Explosion of Flavors and Colors

Russian soup is a dish that brings a touch of warmth and comfort on chilly days. This potato and beetroot soup, tangy and full of vegetables, is perfect for concluding a hearty meal. With simple yet flavorful ingredients, this recipe is sure to become a family favorite.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Necessary ingredients:
- 1 medium beetroot
- 4 large potatoes
- 1 onion
- 2 large tomatoes
- 1 red bell pepper
- 1 large carrot
- 1 bunch of fresh parsley
- 2-3 tablespoons of olive or sunflower oil
- 1 cup of sour borscht
- Salt to taste

Preparing the soup:

1. Preparing the ingredients: Start by peeling all the vegetables. Wash the beetroot, potatoes, carrot, onion, and tomatoes. Cut the beetroot and potatoes into suitable cubes, grate the carrot, and finely chop the onion and red bell pepper. The tomatoes can be diced or, if preferred, you can use canned tomatoes for a more intense flavor.

2. Sautéing the vegetables: In a 4-liter pot, add 2-3 tablespoons of oil. Heat the oil over medium heat and add the grated onion and carrot. Sauté for 2-3 minutes, stirring constantly to prevent sticking.

3. Adding the vegetables: Once the onion becomes translucent, add the remaining vegetables: beetroot, potatoes, bell pepper, and tomatoes. Mix everything well so that the vegetables combine harmoniously.

4. Boiling the soup: Fill the pot with water so that the vegetables are covered. Let the soup boil over medium heat for 20-30 minutes until the vegetables become tender and the flavors meld.

5. Finalizing the dish: In the last 5-10 minutes of boiling, add the finely chopped parsley and sour borscht. You can adjust the amount of borscht depending on how tangy you want the soup to be. Season with salt to taste.

6. Serving: Russian soup is served hot, ideally alongside a slice of fresh bread or with sour cream, if preferred. A garnish of fresh parsley on top will add extra flavor and a pleasant appearance.

Practical tips:
- If you want a spicier version, you can add a fresh chili pepper or chili flakes.
- The soup keeps very well in the fridge and actually becomes tastier the next day when the flavors have time to develop.
- You can experiment with other vegetables, such as celery or zucchini, to diversify the taste.
- The soup can be thickened with a potato puree or by adding a tablespoon of flour if you prefer a denser consistency.

Calories and nutritional benefits:
This soup is not only delicious but also healthy. Each serving contains approximately 150-200 calories, depending on the amount of oil and borscht used. It is rich in vitamins and minerals due to the fresh vegetables. Beetroot is known for its antioxidant properties, while carrots provide a good source of beta-carotene.

Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables can be a quick and convenient alternative.
2. How can I make the soup creamier? You can add a bit of sour cream or Greek yogurt before serving.
3. What other recipes can I try with beetroot? Beetroot is versatile and can be used in salads, smoothies, or even tarts.

Serving combinations:
Russian soup pairs wonderfully with a summer salad of tomatoes and cucumbers, or with a slice of rye bread. Additionally, a glass of dry red wine will perfectly complement the meal.

So, don’t hesitate to try this Russian soup recipe and enjoy a comforting dish full of flavor and color. Soup is not just a meal, but a story, and each spoonful will bring you closer to rich culinary traditions and moments spent with loved ones. Enjoy your meal!