This is a beetroot-based vegetable soup, excellent both in appearance and in taste! Its impressively intense Fuchsia color, as well as its sweet-tasting flavor, will certainly excite your senses! Offer it as a first dish on a formal meal, especially if the main course is hearty, or enjoy it as a light meal or dinner! The winter has arrived and the delicious soups are the best choice for the cold days that will come! Try this recipe, and if you like soups, then it will definitely become one of your favorite!
Beetroot SoupPrint This
- ○ 2 large beets
- ○ 2 medium potatoes
- ○ 1 leek
- ○ 1 small onion
- ○ 1 carrot
- ○ 4 tbl. olive oil
- ○ 250 g. drained yogurt
- ○ 2 tsp. dill finely chopped
- ○ 1/2 tsp. cumin
- ○ 2-3 tbl. apple cider vinegar
- ○ salt, pepper
Peel the beets, potatoes and carrots and cut into small cubes.
Chop the leek, cut the onion in four peaces and add all the vegetables together with the olive oil in a saucepan.
Saute the vegetables for 2 minutes .
Then add the herbs and cover the vegetables with 2 liters of warm water and let the soup boil until all the vegetables soften.
When the vegetables have softened enough and the water has been reduced by about one half, remove some of the broth and mash the vegetables using a hand blender, or mash the soup in a regular blender in parts.
Check the density and add some of the broth we have kept if necessary.
When the soup is a thick pulp, but not a puree, taste and correct salt and pepper.
Add the apple cider vinegar.
Serve with a spoon of strained yogurt, chopped dill and a few drops of raw olive oil.