Sour beetroot soup with sweet potatoes
6 servings
50 minutes
Sour beetroot soup with sweet potato is an unusual combination of classic Russian flavors. Beetroot simmered with vinegar acquires a rich sourness that perfectly contrasts with the sweet potato puree infused with caramelized butter. This dish has roots in Russian traditions of making sour soups, where vinegar or kvass was used to add a special flavor nuance. The beetroot soup is characterized by its bright color, depth of flavor, and warming texture, making it ideal for cool days. It can be served as a standalone dish or paired with rye bread. It’s a gastronomic play of opposites where sour freshness meets sweet softness, creating a harmonious and memorable combination.
1
Finely chop the onion, sauté in vegetable oil in a deep skillet until soft. Cut the beetroot into thin strips, add to the onion, pour in vinegar, and simmer for ten to fifteen minutes.
- Onion: 1 head
- Vegetable oil: 50 ml
- Beet: 1 kg
- Red wine vinegar: 50 ml
2
Pour broth over the beetroot, cook for half an hour. Season with salt and pepper to taste, garnish with chopped parsley.
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
3
While the beet is boiling, cook the potatoes in salted water until done. Drain the water.
- Potato: 500 g
4
Melt butter with sugar, simmer it on low heat until it slightly darkens, mix it with potatoes to a coarse puree. Serve sweet potatoes with sour beet soup.
- Butter: 100 g
- Sugar: 1 tablespoon
- Potato: 500 g