Yellow Beet and Carrot Soup
4 servings
30 minutes
Yellow beet and carrot soup is a delicate and vibrant dish of Russian cuisine that combines the sweetness of root vegetables with a light citrus tang. Yellow beet, less commonly found in traditional recipes, gives the soup a warm golden hue and a soft earthy flavor. Carrots enhance the natural sweetness while lime adds a fresh zest. Leeks provide a subtle aroma to the soup, and chicken broth makes it rich and nourishing. This soup is perfect for warming up in cold weather and is suitable for a light lunch or dinner. It not only pleases the eye but also possesses deep flavor harmony, balancing sweetness, freshness, and spicy warmth. It is recommended to serve it with green onions for added freshness that completes the flavor composition.
1
Heat olive oil in a saucepan over medium heat. Cut off the green part of the leek, then slice the light green and white parts in half lengthwise and chop thinly. Sauté in the oil, seasoning with salt and covering, until soft for 6-7 minutes.
- Extra virgin olive oil: 1.5 tablespoon
- Leek: 2 pieces
- Coarse salt: to taste
2
Clean the beetroot and carrot. Cut into small pieces. Add to the leek and add chopped bell pepper, then pour in the broth. Bring to a boil, reduce the heat, leaving the lid slightly ajar, and cook until the vegetables are tender for about an hour.
- Golden (yellow) beetroot: 1 kg
- Carrot: 8 pieces
- Yellow sweet pepper: 0.5 piece
- Chicken broth: 7 glasss
3
Then add lime juice, salt, and pepper.
- Lime juice: 2.5 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Pour into bowls and sprinkle with chopped green onions.
- Green onion tops (scallion greens): 8 pieces
