Beetroot soup with feta
4 servings
30 minutes
Beetroot soup with feta is a refreshing cold soup from Russian culinary tradition where beetroot plays the main role. Its rich ruby color pleases the eye, and the harmonious combination of sweet beetroot, spicy celery, and tender salty feta creates an amazing flavor balance. The light acidity of wine vinegar and the freshness of cucumber add a refreshing note to the dish. This soup is perfect for hot summer days when you crave something light and nutritious. Served chilled with aromatic herbs, it not only quenches thirst but also satisfies due to its rich composition. Historically, beet soups were made in various variations, but adding feta gives the classic recipe an interesting Mediterranean twist, turning it into a gastronomic delight.
1
Juice celery and beetroot. Remove the foam. Mix with broth, add vinegar, powdered sugar, olive oil, salt, and pepper. Stir and chill.
- Beetroot: 5 piece
- Celery stalk: 5 g
- Vegetable broth: 600 ml
- Wine vinegar: 2 tablespoons
- Sugar: 2 tablespoons
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Chop the remaining celery stalk and cucumbers into small cubes. Break the cheese into small pieces.
- Celery stalk: 5 g
- Cucumbers: 2 pieces
- Feta cheese: 150 g
3
Serve the chilled soup with cheese and greens, not forgetting the cucumbers.
- Feta cheese: 150 g
- Celery leaves: 1 bunch
- Cucumbers: 2 pieces
