Beetroot Vegetable Soup

Beetroot Vegetable Soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Beetroot Vegetable Soup

  1. Beets 3 pieces (medium)
  2. Potato 2 pieces (medium)
  3. Carrot 1 piece (large)
  4. Bulgarian pepper 1 piece
  5. Onion 1 piece
  6. Dill 6 branches
  7. Meat broth (unsalted) 2.5 liters
  8. Vegetable oil 1-2 tablespoons
  9. Tomato paste 1-2 tablespoons
  10. Salt to taste
  11. Ground black pepper to taste
  12. Laurel leaf 2-3 pieces
  13. Sour cream to taste and optional
  • Main Ingredients: Onion, Carrot, Beetroot
  • Serving 12 Servings
  • World Cuisine


Paper kitchen towels, Cutting board, Knife, Deep plate - 5 pieces, Deep pan - 2 pieces (4 liter capacity), Lid for pan, Deep bowl, Dining fork, Measuring cup (for broth), Stove, Frying pan, Kitchen spatula, Ladle

Cooking Beetroot Vegetable Soup:

Step 1: prepare and cook beets.

We wash the beets from the sand with a sponge or a kitchen brush. We do not remove the peel and do not cut anything! We put the beets in a deep pot and fill them with water so that it is 10 to 12 centimeters higher than the level of vegetables. We put the pan on the stove, turned on to medium heat. After boiling, cook the beets until cooked. Cooking time depends on the size of the vegetables and varies from 45 minutes to 1.5 hours.
We check the beets for readiness with a table fork. If it comes in without pressure, then the beets are cooked. We take it out of the pan, transfer it to a deep bowl, fill it with cold running water and cool.

Step 2: prepare the rest of the ingredients.

While the beets are cooling, we begin to prepare other vegetables. We peel onions, and potatoes and carrots from the peel. In bell pepper we cut the stem and gutted it from the seeds.
Thoroughly wash vegetables with dill under cold running water from any kind of contamination. Dry them with paper kitchen towels.
In turn, put on a cutting board and cut into cubes: potatoes with a diameter of up to 2 centimeters, carrots, onions and bell peppers with a diameter of up to 1 centimeter. Finely chop the greens.
We spread the slices into deep plates. Pour potatoes with water so that it does not darken before use.

From the cooled beets, peel and chop. Its cutting is not important, you can grate it, chop into cubes like all vegetables or cut into strips. Regardless of the choice, we shift the slices into a separate deep plate. We also put on the kitchen table the remaining ingredients that will be needed to prepare vegetable soup with beets.

Step 3: prepare the soup.

Now take a deep pan and pour 2.5 liters of broth into it. We put the container on the stove included in the middle gas. Bring the aromatic liquid to a boil. Then we drain the water from the potato. We put it together with carrots in a boiling broth.
After boiling again, cook the vegetables 10 minutes. After the required time has passed, add lettuce pepper to the pan and continue cooking the soup 5 minutes.

Step 4: preparing a gas station.

While the vegetables are boiling, we are preparing a dressing. Turn on the adjacent burner on medium gas and put a frying pan with 1 - 2 tablespoons of vegetable oil on it. In 1 - 2 minutes put chopped onions in the heated oil. Extinguish it 2 to 3 minutes stirring with a kitchen spatula.

Then add 2 tablespoons of tomato paste to the onion and simmer them together 1 minute. After we shift the finished dressing into the pan to the boiling soup.

Step 5: bring the soup to full readiness.

After 20 minutes cooking, add chopped beets, dill, 2 - 3 leaves of laurel to a saucepan with soup, salt and ground black pepper to taste. Cook the first hot dish yet 5 - 7 minutes.
Then turn off the stove, cover the pan with a lid and insist 10 minutes. After a while, pour the soup into deep plates with the ladle. If desired, season it with sour cream and serve.

Step 6: serve beetroot vegetable soup.

Beetroot vegetable soup is served hot to the dining table. It is served with sour cream, fresh bread or garlic croutons. Its taste is sweet and sour and resembles borsch, but without cabbage. Enjoy it!
Good appetite!

Recipe Tips:

- A set of spices can be supplemented with other spices that are suitable for preparing the first hot dishes.

- Instead of broth, you can use pure water.

- Instead of dill, you can use parsley or cilantro.

- Vegetable oil can be replaced with butter, it will give the soup a more delicate flavor.

- Instead of tomato paste, you can use fresh tomatoes ground in a blender.