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!
Servings 6
Prep Time 10 minutes
Cook Time 40 minutes
Ingredients
- 200 gram Beens
- 2 pieces Beet
- 3 pieces Potato
- 1 piece Carrot
- 1 piece Onion
- 1 piece Tomato
- 2 tablespoons Tomato paste
- 1 piece Bulgarian pepper
- 2 tablespoons Vegetable oil
- 2 cloves Garlic
- 1 teaspoon Sugar
- 1/4 teaspoons Lemon acid
- 1 teaspoon Black pepper
- Dill (to taste)
- Salt (to taste)
Instructions
- 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.
- While the beans are cooking, it is advisable to cut the beets into strips or grate on a coarse grater.
- 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.
- Peel and finely chop the onion. Grate the carrots with straws.
- 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.
- Add diced bell pepper.
- Finely chop the tomato and also add it to the stewed vegetables.
- 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.
- 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.
- Ready!