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!
1
Heat olive oil in a large saucepan over medium heat.
- Olive oil: 50 ml
2
Add onion and garlic and cook until they are soft but not browned.
- Onion: 1 piece
- Garlic: 3 cloves
3
Then add the beet and cook for one minute.
- Beetroot: 6 pieces
4
Pour everything with broth, add salt and pepper, and bring to a boil.
- Beef stock: 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.
