Beetroot soup

Overview

It is a good soup that is delicious both hot and cold, no matter in the scorching summer or cold winter. I never thought that the blend would turn out to be a very good soup in the future. This is so delightful! Mirepoix base, beetroot is the protagonist, paired with some canned diced tomatoes, simmered for an hour, it is completely composed of vegetables but does not reduce the rich and rich aroma. At the end, add a spoonful of Sourcream, enough, that's enough!

Tags

• common dishes
• soup
• beetroot
• diced tomatoes
• garlic cloves
• lilac
• olive oil
• parsley stems
• sour cream
• stock
• bay leaf
• black pepper
• carrot
• lemon juice
• red onion
• salt

Ingredients

Steps

1. 1 Ingredients, serving three people • 1 beetroot, I really didn’t cut it, grated • 1 carrot, medium size, grated • 1 red onion, preferably purple, sweeter and more fragrant, cut into thick strips • 1 parsley stalk, take the younger stems, the color will be more yellow, cut into thin strips • 1 tbs Olive Oil • Half a can of diced tomatoes, The first choice from Italy • 1 garlic clove that is not too fat, press it (don’t press it out first, press it directly into the pot) • 3 cups of stock, preferably vegetable stock • 1 bayleaf • 2 cloves (4 if crushed) • Juice of half a lemon, squeezed • Salt and black pepper • Sourcream, if you can’t buy it, plain yogurt is also good

   

2. 2 Heat olive oil in a pot, add beetroot, onions, carrots and parsley, stir-fry over medium-low heat, don't rush, the flavor will develop over low heat.

   

3. 3 As they fry, they turn red (this is where the word "hype" comes from...). The vegetables gradually become soft and tender, and their size begins to shrink. After about 5-8 minutes, stir in the tomatoes and minced garlic.

   

4. 4 After 2-3 minutes, when the garlic paste is fragrant, pour in the broth, bring to a boil, add bay leaves and cloves (it is best to wrap them in gauze for easy removal), and simmer for 1-1.5 hours.

   

5. 5 Stew until the aroma is rich and the vegetables are tender but still formed. Season with salt, pepper and lemon juice. Serve on a plate. If you like, add a spoonful of sourcream before drinking. I drank this pot of soup three times and it is still not enough. I will try the soup version next time, enjoy!