Beetroot soup with ginger
6 servings
30 minutes
Beetroot soup puree with ginger is a gastronomic delight that combines tenderness and spiciness in one dish. Its bright ruby color pleases the eye, while the deep, slightly sweet taste of beetroot is harmoniously complemented by the spiciness of ginger and garlic. European cuisine values such soups for their richness and warming effect, especially in cold weather. Cream adds a velvety texture to the dish, making it tender and cozy. This soup is suitable for both everyday meals and festive dinners, as its unusual taste and rich aroma can captivate even the most discerning gourmet.
1
Prepare the ingredients.
2
Cut the potatoes into small cubes.
3
Put the broth on medium heat and add the potatoes.
- Chicken broth: 1 l
- New potatoes: 4 pieces
4
Cut the pepper.
5
Add pepper to the broth.
- Bell pepper: 1 piece
6
Cover the pot with a lid and slightly reduce the heat.
7
Chop the garlic.
8
Then cut the ginger.
9
Chop the onion and combine it with ginger in hot oil in a pan, frying until lightly browned.
- Onion: 1 piece
- Ginger: 15 g
10
Add garlic and stir, fry for another minute.
- Garlic: 2 pieces
11
Add fried vegetables to the soup.
- Onion: 1 piece
- Ginger: 15 g
12
Mix the ingredients in the broth.
13
Cover the pot and adjust the heat so that the soup simmers gently instead of boiling.
14
Cut the beet into small cubes.
- Boiled beetroot: 250 g
15
Put the beetroot in the pot.
16
Stir and cover with a lid. Cook the soup on low heat for another 10 minutes.
17
Then add a tablespoon of salt (level).
- Salt: 1 tablespoon
18
Pour cream into the soup.
- Cream: 10 ml
19
Stir the soup and remove from heat.
20
Blend all ingredients with an immersion blender until a liquid puree is obtained.
21
Pour the soup into a bowl, adding sour cream. Season with pepper to taste.
- Ground black pepper: to taste
- Sour cream: to taste
