Beetroot cream soup

2 servings

40 minutes

Beetroot cream soup is a refined dish of Russian cuisine that combines the rich flavor of sweet beets with the soft texture of creamy puree. Historically, beets hold a special place in Russian gastronomy, and cream soup is a modern interpretation of traditional beet dishes. It is prepared by slowly simmering vegetables in aromatic broth and then turned into a velvety puree using a blender. Serving it with walnuts, sour cream, and croutons adds extra depth of flavor and a pleasant crunchy texture to the dish. This soup is perfect for cold weather – it warms and satisfies while leaving a light aftertaste of freshness and tenderness. A magnificent choice for those who appreciate sophistication in simplicity!

Energy value per serving

• Calories: 516.3
• Proteins: 12.1g
• Fats: 26.1g
• Carbohydrates: 62.6g

Ingredients

• Olive oil: 50 ml
• Onion: 1 pc
• Garlic: 3 clove
• Beet: 6 pc
• Beef broth: 500 ml
• Cream: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat olive oil in a large saucepan over medium heat.

   Required ingredients:

   • Olive oil: 50 ml

2. Add onion and garlic and cook until they are soft but not browned.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 3 cloves

3. Then add the beet and cook for one minute.

   Required ingredients:

   • Beet: 6 pieces

4. Pour everything with broth, add salt and pepper, and bring to a boil.

   Required ingredients:

   • Beef broth: 500 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Cover with a lid and simmer until the beets are fully cooked – about 20-30 minutes.

6. Remove from heat and let it cool a bit.

7. Blend all ingredients until a smooth creamy texture.

8. You can serve this cream soup with sour cream, topped with walnuts and croutons.