Cold beetroot soup
6 servings
30 minutes
Cold beet soup is a bright and refreshing dish of Russian cuisine that combines lightness and richness of flavors. Its roots trace back to ancient traditions of preparing beet soups that were originally served hot but later acquired a summer chilled version. This soup features a unique blend of sweet beets, a hint of vinegar's acidity, and delicate cream creating a velvety texture. It is perfect for hot weather, invigorating and refreshing. Serving it with pickled red cabbage adds a spicy note and crunchy texture. This soup can be served as a light lunch or dinner, especially in the summer season, as well as an interesting gastronomic solution for festive tables.
1
Finely chop the red cabbage, add 1 tablespoon of vinegar, mix, cover with film, and place in the refrigerator.
- Red cabbage: 10 g
- Wine vinegar: 2 tablespoons
2
Melt the butter in a large pot, add the sliced cooked beetroot, and cook on low heat, stirring, for 10 minutes. Pour in the hot broth, add vinegar, salt, and pepper, and let it simmer for 15 minutes on low heat. Remove the pot from the heat and let it cool slightly — then blend everything.
- Butter: 25 g
- Beet: 500 g
- Chicken broth: 1 l
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
If you serve the soup cold, let it cool completely and refrigerate for at least 3 hours. Then pour it into bowls, adding a spoonful of cream to each.
- Cream: 6 tablespoons
4
If you serve the soup hot, immediately pour it from the blender into a warmed soup bowl, add cream, and stir gently with a spoon. Then add the marinated cabbage.
- Cream: 6 tablespoons
- Red cabbage: 10 g