Beetroot soup
This vibrant beetroot soup features a delicate, naturally sweet earthy flavor and a rich, velvety broth. Perfect for a nourishing lunch, it warms you up effortlessly on chilly days. Adding freshly squeezed lemon juice while simmering is the secret to locking in its deep ruby color and balancing the sweetness.
Ingredients
- Sunflower oil20 ml
- water1¼ l
- Garlic2 cloves
- Lemon juice15 ml
Instructions
5 steps- 1
Wash and peel the vegetables. Coarsely grate the beetroot and carrot, cut the potatoes into medium cubes, and finely chop the onion and garlic.
15 min
- 2
Heat sunflower oil in a heavy-bottomed pot. Add the chopped onion and grated carrot, sautéing over medium heat for about 5 minutes until soft.
5 min
- 3
Add the grated beetroot and fresh lemon juice to the pot. Stir well and cook on low heat for 7-8 minutes to preserve the bright color and release flavors.
8 min
- 4
Pour in the water, add the cubed potatoes, and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes until the potatoes are tender.
18 min
- 5
Stir in the minced garlic, salt, black pepper, and chopped dill. Simmer for another 2 minutes, then remove from heat and let rest covered for 10 minutes before serving.
4 min
Nutrition
1 serving ≈ 534 g
Nutrition values are estimates. - means data is unavailable.
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