Beetroot Soup, also known as Borscht in Eastern European cuisine, is a vibrant, earthy dish that showcases the natural sweetness of beets. This stunningly colored soup is both hearty and nutritious, often made with a base of beets, vegetables, and a hint of tang from vinegar or lemon juice. It’s commonly served hot or cold, making it a versatile dish for any season. Topped with a dollop of sour cream and fresh herbs, beetroot soup is not only visually appealing but also deeply flavorful, offering a warming and comforting bowl perfect for a healthy lunch or dinner.
Ingredients:
- 4 medium beets, peeled and diced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 bay leaf
- Salt and pepper to taste
- Sour cream or yogurt (for serving)
- Fresh dill or parsley (for garnish)
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the Beets and Broth: Add the diced beets, vegetable broth, bay leaf, and apple cider vinegar or lemon juice to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the beets are tender.
- Blend the Soup (Optional): For a smoother consistency, remove the bay leaf and blend the soup using an immersion blender or in batches in a regular blender. For a chunkier texture, you can skip this step.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle it into bowls and serve with a dollop of sour cream or yogurt and garnish with fresh dill or parsley.
Enjoy this nutritious and flavorful Beetroot Soup as a beautiful and delicious meal that’s perfect for any occasion!
