Beetroot soup-puree
8 servings
60 minutes
Beetroot soup-puree is a dish of Russian cuisine that combines simplicity and exquisite taste. Its rich ruby color attracts the eye, while its delicate texture delights the palate. Historically, beet soups were popular due to the availability of ingredients and their nutritional value. The light sour note of lemon juice emphasizes the natural sweetness of beets, while sour cream adds softness and a creamy consistency. This soup is perfect for warming winter evenings as well as for refreshing summer lunches. It pairs wonderfully with rye bread and herbs, and its health benefits make it an excellent choice for healthy eating.
1
Place the peeled and washed vegetables (beetroot, potatoes, onions, carrots) whole or cut into large pieces into boiling water and cook until done.
- Water: 2.5 l
- Beet: 3 pieces
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 head
2
Put the tomato in the vegetable broth for 2 minutes. Then remove it and peel off the skin. Put the tomato back in the water and cook for about 5 minutes.
- Tomatoes: 1 piece
3
Add lemon juice 5 minutes before the beets are done cooking. Beets take the longest to cook, about 45 minutes.
- Lemon juice: 2 tablespoons
4
When all the vegetables are cooked, they need to be mashed into a puree.
5
Place the obtained puree in the broth, stir, and add salt.
- Salt: to taste
6
Pour the puree soup into bowls and season with sour cream.
- Sour cream: to taste