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 Hot Beetroot Soup Recipe
Everyone knows that soups are very different: cold, hot, mashed soup, cream soup, etc. Have you ever met a hot beetroot? If not, then we urgently need to fix the situation and cook this amazing soup, I assure you, there will be no indifferent to it. Very tasty, bright, juicy!
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Finely blanch the beans, pour water overnight. This bean has a delicate creamy taste and crumbly structure, it will serve as the basis for cooking hot beets. Rinse the soaked beans, fill with water and put them to cook.
    Finely blanch the beans, pour water overnight. This bean has a delicate creamy taste and crumbly structure, it will serve as the basis for cooking hot beets. Rinse the soaked beans, fill with water and put them to cook.
  2. While the beans are cooking, it is advisable to cut the beets into strips or grate on a coarse grater.
    While the beans are cooking, it is advisable to cut the beets into strips or grate on a coarse grater.
  3. Pour a little water into the pan, put the beets and put them on the fire to stew, in the process add tomato paste, sugar, a pinch of salt, citric acid and simmer until tender.
    Pour a little water into the pan, put the beets and put them on the fire to stew, in the process add tomato paste, sugar, a pinch of salt, citric acid and simmer until tender.
  4. Peel and finely chop the onion. Grate the carrots with straws.
    Peel and finely chop the onion. Grate the carrots with straws.
  5. In another frying pan, heat the vegetable oil and fry the finely chopped onion until transparent, add the carrots, continue to simmer until the carrots are soft.
    In another frying pan, heat the vegetable oil and fry the finely chopped onion until transparent, add the carrots, continue to simmer until the carrots are soft.
  6. Add diced bell pepper.
    Add diced bell pepper.
  7. Finely chop the tomato and also add it to the stewed vegetables.
    Finely chop the tomato and also add it to the stewed vegetables.
  8. Cut the potatoes and put them in a frying pan with the beans almost ready, cook for 5 minutes. Then add all the stewed vegetables, bay leaf, pepper, salt and cook until tender.
    Cut the potatoes and put them in a frying pan with the beans almost ready, cook for 5 minutes. Then add all the stewed vegetables, bay leaf, pepper, salt and cook until tender.
  9. At the end, chop the garlic, chop the greens, add to the beetroot. Cover the pan with a towel and let it brew for 20 minutes.
    At the end, chop the garlic, chop the greens, add to the beetroot. Cover the pan with a towel and let it brew for 20 minutes.
  10. Ready!
    Ready!
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