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Beetroot Soup



 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.