Beetroot soup is a vibrant and nutritious dish that's not only delicious but also packed with antioxidants and vitamins.A step-by-step guide on how to make homemade beetroot soup:
Ingredients:
- 3-4 medium-sized beetroots, peeled and chopped
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 medium-sized potato, peeled and chopped (optional, for creaminess)
- 1 carrot, peeled and chopped
- 4 cups vegetable or chicken broth (or water)
- 1 bay leaf
- 1-2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Sour cream or yogurt for garnish (optional)
- Fresh herbs (such as dill or parsley) for garnish (optional)
Instructions:
1. Prep the Vegetables:
- Peel and chop the beetroots, onion, potato (if using), and carrot into evenly sized pieces. The smaller the pieces, the quicker they will cook.
2. Sauté the Onions and Garlic:
- In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil or butter over medium heat.
- Add the chopped onions and minced garlic. Sauté for 3-5 minutes until the onions become translucent and fragrant.
3. Add Beetroots and Other Vegetables:
- Add the chopped beetroots, potato (if using), and carrot to the pot.
- Continue to sauté for another 5 minutes, stirring occasionally.
4. Pour in Broth and Add Bay Leaf:
- Pour in the vegetable or chicken broth (or water) to cover the vegetables.
- Add a bay leaf for extra flavor.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are tender. You can check the doneness by inserting a fork into the beetroots; they should be soft.
6. Blend the Soup:
- Once the vegetables are tender, remove the bay leaf from the pot.
- Use an immersion blender to puree the soup until it's smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
7. Season and Reheat:
- Return the pureed soup to the pot if needed.
- Season the soup with salt and black pepper to taste.
- Reheat the soup over low heat if it has cooled down during blending.
8. Serve:
- Ladle the hot beetroot soup into bowls.
- Optionally, garnish each bowl with a dollop of sour cream or yogurt and a sprinkle of fresh herbs like dill or parsley.
9. Enjoy:
- Serve the beetroot soup hot and enjoy its vibrant color and earthy flavor!
This homemade beetroot soup is not only delicious but also visually appealing. It makes for a lovely starter or a healthy meal on its own.