Beetroot and cauliflower soup with dill
8 servings
65 minutes
Beet and cauliflower soup with dill is a harmony of flavors and healthy ingredients created in the best traditions of European cuisine. This bright and rich soup takes on a stunning ruby color thanks to the beetroot, while the cauliflower adds tenderness and lightness. Fragrant dill completes the ensemble with freshness and a hint of spiciness. Historically, beet soups are popular in Eastern European countries where beetroot is a key ingredient in traditional dishes. The taste of this soup is rich, with light sweet notes from the beetroot and the tenderness of cauliflower perfectly complemented by aromatic chicken broth. It can be served hot in cold weather or chilled in summer for a refreshing option. This dish not only pleases the eye but also nourishes the body with vitamins and antioxidants.
1
Heat oil in a medium-sized pot over medium heat and add onion; sauté until translucent for about 4 minutes. Stir in cauliflower, beet, and 1 teaspoon of salt. Add broth and bring to a boil. Reduce heat and simmer until beet and cauliflower are tender, about 20 minutes. Remove from heat, stir in dill. Let the soup cool for 10 minutes, then puree in a blender in small batches until smooth, adding a little water if you want to thin it out.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Cauliflower: 1200 g
- Beet: 600 g
- Coarse salt: to taste
- Chicken broth: 6 glasss
- Dill: 2 tablespoons
2
Return the soup to the pot and bring it to a boil. Season with salt and garnish with dill sprigs before serving. The soup can be stored in the refrigerator for 1 day; let it cool completely before placing it in the fridge. Gently reheat before serving.
- Coarse salt: to taste
- Dill: 2 tablespoons