Beetroot soup with orange and mint
4 servings
30 minutes
Beetroot soup with orange and mint is a gastronomic symphony where sweet earthy beetroot combines with the bright citrus freshness of orange and the aromatic coolness of mint. This dish is a true example of author cuisine that unites unexpected flavors into an elegant and refreshing treat. Inspired by the traditions of cold soups, this recipe brings a touch of modernity, perfectly complementing summer gatherings. The creamy texture enhanced by butter harmonizes with the light bitterness of orange zest, creating a refined balance of flavors. Serving with fresh mint leaves makes it not only visually appealing but also refreshingly aromatic. Such soup can serve as a sophisticated start to lunch or a light standalone dish that pairs wonderfully with white wines or fruit drinks.
1
In a large pot, sauté the onion in butter until translucent.
- Onion: 1 piece
- Butter: 50 g
2
Wash and clean the beetroot, cut into 2 cm cubes. Add it to the onion, cover with a lid, and cook for another 20 minutes, stirring occasionally.
- Beet: 900 g
3
Pour 1.2 liters of cold water, add salt and pepper. Bring to a boil over high heat, reduce the heat, and simmer for 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
4
Let the prepared dish cool slightly and blend until smooth. Add the finely grated zest of 2 oranges and mix gently.
- Oranges: 2 pieces
5
Before serving, place a little mint (12 chopped sprigs) at the bottom of each plate, pour the soup into the plates, and garnish with mint leaves.
- Fresh mint: 12 pieces