Hot beetroot soup with sour cream
2 servings
40 minutes
Hot beetroot soup with sour cream is a fragrant and rich dish rooted in Russian culinary tradition. Unlike the cold version, it warms and satisfies hunger, especially in cold weather. The base of the dish is chicken broth, which adds depth of flavor, while beetroot gives it a characteristic sweet-earthy note. The slight acidity of lemon juice and tomato paste harmonizes with the delicate taste of potatoes, onions, and fresh herbs. Garnished with parsley and dill, it pleases the eye and whets the appetite. Serving it with sour cream makes it even softer and velvety. This soup is not only delicious but also healthy due to its richness in vitamins and minerals. An ideal choice for a family lunch or cozy dinner.
1
Peel the potatoes, cut them into cubes, place them in a saucepan with broth, and cook over medium heat for 15 minutes.
- Potato: 150 g
- Chicken broth: 500 ml
2
Peel the onion, chop it finely, peel the beetroot, and grate it on a coarse grater.
- Onion: 100 g
- Beetroot: 150 g
3
Squeeze the lemon juice; finely chop the dill and parsley.
- Lemon: 0.5 piece
- Parsley: 10 g
- Dill: 10 g
4
Heat oil in a pan, then sauté the onion over medium heat until golden for 1 minute, add beetroot and simmer for 3 minutes.
- Sunflower oil: 30 ml
- Onion: 100 g
- Beetroot: 150 g
5
Add tomato paste and lemon juice to the pan and simmer on low heat for 10 minutes.
- Tomato paste: 15 g
- Lemon: 0.5 piece
6
Transfer the contents of the pan to a saucepan with broth, season with salt and pepper, bring to a boil, and simmer on low heat for 10 minutes.
- Chicken broth: 500 ml
- Sour cream: 45 g
7
Pour the soup into bowls, garnish with parsley and dill; serve with sour cream.
- Parsley: 10 g
- Dill: 10 g
- Sour cream: 45 g
