September 6, 2014

Simple Beetroot Soup

A simple beetroot soup requires very few ingredients to prepare and cooks very quickly, unless, of course, you count the cooking time of the beets themselves.

A simple beetroot soup requires very few ingredients to prepare and cooks very quickly, unless, of course, you count the cooking time of the beets themselves. Ingredients: - two medium-sized beets; - two medium-sized potatoes; - one medium bulb; - 3-4 cloves of garlic (large, small more); - at least one tablespoon of butter (or ghee) butter; - 5-7 black peppercorns; - 2-3 peas of allspice; - one bay leaf; - ½...

5.6 Grand total

Simple and original

A simple puree soup with a minimum amount of ingredients. Prepares very quickly and easily. Brings variety to the beetroot menu.

Quantity of ingredients

Ease of preparation

Time for preparing

Is it suitable for a holiday table

Is it suitable for daily nutrition

Is it suitable for diet and baby food

Ingredients:

- two medium-sized beets;
- two medium-sized potatoes;
- one medium bulb;
- 3-4 cloves of garlic (large, small more);
- at least one tablespoon of butter (or ghee) butter;
- 5-7 peas of black pepper;
- 2-3 peas of allspice;
- one bay leaf;
- ½ teaspoon of salt;
- ½ teaspoon ground coriander;
- ½ teaspoon dry cilantro;
- ½ teaspoon of dry dill;
- a little ground black pepper.
Dry greens of cilantro and dill can be replaced with fresh, the same or any other. But ground coriander is a necessary ingredient.

1. Boil the beets as directed.

2. Finely chop the onion. Cut the garlic in half if it is large. If small, then leave as is.

3. In a frying pan, heat a fairly large amount of butter or ghee (not vegetable!). And saute onion and garlic in it until golden.

4. Peel the potatoes and cut into large cubes.

5. Boil 1 liter of water in a saucepan. Throw in a bay leaf, allspice and black peppercorns. Put potatoes and sauteed onions with garlic. Cook until vegetables are ready.

6. Peel and cut the beets into large pieces.

7. Put the beets in a pot with potatoes with onions and garlic. And resuspend everything with a blender until smooth.

8. Put the pot of soup back on a small flame. Put butter (at least one tablespoon), spices, salt. Stir until soup boils and remove from heat.

All. A simple beet puree soup is ready.

Unlike other soups with beets, puree soup should not be infused. It tastes better fresh.

Beetroot makes an excellent puree soup - tasty, tender and healthy..

Despite the fact that I don’t really like beets and use them mainly for, I really liked this soup. Try it for sure! It is very easy and quick to prepare!

Compound:

• 0.8 l water
• 1 beetroot (large)
• 2 potatoes (medium size)
• 1 st. a spoonful of melted butter
  (or a mixture of sunflower and cream 1: 1)
• 1 st. teaspoon grated ginger root
• spices:
  1 teaspoon coriander seeds
  1/6 teaspoon freshly ground mixture of 4 peppers (white, pink, green, black)
  1 teaspoon dry herbs (dill, parsley)
• 1-1.2 tsp (or to taste) salt
• 50 ml cream 25% (or sour cream)

1. Put water in a saucepan on fire. Peel the vegetables and grate the ginger.

   Ingredients for making beetroot soup

2. While the water is boiling, cut the potatoes and beets into small cubes. In order for the vegetables to cook at the same time, it is better to cut the beets 1.5-2 times smaller than the potatoes.

   

   

3. Put them in boiled water and cook until tender.

   Making Vegetarian Beetroot Soup

4. In a heated pan with oil, put the coriander seeds, crushed in a mortar. (Instead of seeds, you can take ground coriander and add it to the finished puree soup along with salt.) After about 1 minute, when the coriander seeds darken a little, you need to add the grated ginger and sauté for another 30 seconds. Then turn off the heat and set the pan aside.

   Roasting Ginger and Coriander

5. When the beets and potatoes are cooked, you need to transfer the contents of the pan to the pan with vegetables. Continue cooking for another 2-3 minutes. Then remove from heat and beat the soup with a blender (photo 1). In the absence of a blender, you can pour the broth into a separate bowl, grind the vegetables with a potato masher (photo 2), beat with a whisk and gradually add the broth.

   

   
   

6. Put the pot with puree soup on the fire, add salt, freshly ground pepper, dry herbs and cook after boiling for a few more minutes.

   

7. Then add the cream to the soup, stir and turn off the heat without bringing to a boil.

Beetroot soup is ready! The color is similar to, just as beautiful, bright red.

When cooking, you can grind the vegetables completely, or you can leave small pieces of beets (I like this variation more, in this form it reminds me of borscht). Thus, you will get separate variations of ready-made puree soups, which one you like best.

Soup puree with beetroot pieces

Beet puree soup, grated with a blender

Bon appetit!

P.S. If you liked the recipe, the site, so as not to miss new delicious dishes!

Olga Sh recipe author

Many people love puree soups, especially those who adhere to a healthy diet appreciate them, because soups mashed or whipped with a blender are more easily absorbed by the body. There are a great many recipes for pureed soups and for every taste: cold and hot, meat and fish, vegetarian and dietary, with and without cereals, for special or medical nutrition ... You can’t count them all!

In our family, beetroot and borscht are very fond of, but, perhaps, beetroot is a clear favorite.

To diversify the menu, I suggest cooking beetroot soup with feta cheese in meat broth.

But first you need to cook the broth - the flavor base of the future beetroot. Of course, every housewife has her own proven recipe for a rich broth, so you can put your favorite spices, vegetables and root vegetables during cooking. There is much more broth than is needed when making mashed soup, but I am sure that it will not be lost and will be used for other dishes.

When the cooking of the broth has come to the final stage, we will prepare the rest of the ingredients.

Peel the beetroot and cut into small cubes, peel the onion and garlic and chop finely, chop the celery stalks not coarsely. For puree soup, it is not necessary to cut very finely or in equal pieces, because in the end we will turn everything into a puree.

In a saucepan over medium heat, heat the vegetable oil and fry the onion until the desired golden brown, stirring occasionally. Then add the garlic and fry it together with the onion for no more than a minute.

Let's add celery...

And beets. We will cook for another 2-3 minutes, stirring.

Remove the saucepan of soup from the heat and let cool slightly, then grind the mixture with an immersion blender to a thin puree. VERY CAREFULLY to avoid splashing!

Separately, heat the cream - we need it hot. Pour the cream into the puree soup, season to taste with salt and pepper, and return the pan to the heat. Bring soup to a boil and immediately remove from heat.

Beetroot soup is ready. Let's prepare the topping: cut the cheese into small cubes, cut the green onion feathers coarsely and a little obliquely.

We serve the soup in deep plates, bowls or tureens, pour cheese and green onions on top. Serve hot beetroot soup with cheese.

Bon appetit!

Today we offer you to cook a spectacular and fragrant beetroot puree soup! And in order to make it even more satisfying, we suggest serving croutons from Borodino bread to it. Great lunch option for vegans and fasting people!

Publication author

Born in the Crimea, now lives in Vidnoe, Moscow region. Mother of two wonderful pranksters.
He likes to invent new dishes and experiment with different combinations of spices. He maintains his blog on Instagram, where he shares his recipes under the hashtags #lenushka_vegan and #lenushka_vegan_pastry.

• Recipe author: Elena Davydova
• After cooking, you will receive 8
• Cooking time: 100 min

Ingredients

• 1700 gr. beet
• 270 gr. celery stalk
• 150 gr. onion
• 25 gr. ground coriander
• 1.5 l. water
• 400 ml. coconut milk
• 8 slices bread
• olive oil

Cooking method

Wash the beets, remove the tails, put in a saucepan, pour water so that it completely covers the beets. After boiling, reduce the heat and simmer until the beets are ready (readiness can be checked with a fork or knife: if the fork goes through easily, then the beets are cooked). Depending on the size, the beets may take 1-2 hours to cook.

Drain the water from the beets, cool, peel and cut into small cubes.

Wash the celeriac, finely chop along with the onion and fry in a little olive oil until the celery is soft, about 15 minutes (add a little water if necessary to prevent the vegetables from burning).

Put chopped beets, stewed onions and celery, 1 heaping tablespoon of ground coriander into a saucepan and pour one and a half liters of water.

After boiling, salt the soup, grind with a blender to a puree state and pour in the cream. Mix well and boil again.

Prepare croutons: cut a few pieces of black bread into small cubes and dry in a dry frying pan for 5 minutes, stirring occasionally.

Beetroot puree soup Serve hot, along with crackers.

Bon appetit!

Step 1: prepare the beets.

Our beets, without peeling, gently and very carefully wash several times under running water. You can use an ordinary brush for this. After washing - put in a saucepan, fill with water and put on fire. Cook until fully cooked (it depends on the size of the root crop) from 2 to 4 hours, you can check with a knife (if it is pierced well, then it is ready).

Step 2: Prepare the rest of the ingredients.

Wash the apple and peel it with a knife. We do the same with potatoes. Now we cut the apple and potatoes into small pieces, about 1x1 cm. After we cut it, we proceed to the unpleasant procedure, namely, peeling and slicing the onion. You should not be very afraid, there is only one bulb, and with the proper skill, you will clean it very quickly. So, we clean the onion and cut it into strips on the board. All chopped, namely: an apple, potatoes and onions, put in a free pan, pour water so that it slightly covers the vegetables and put on the stove. Reduce heat to low and cook for about 10 minutes.

Step 3: continue to prepare the soup-puree.

This step assumes that the beets are already cooked. Drain the water from the saucepan with the beets and let it cool (so that you can take it with your hands). After it has cooled, we take a knife and only now carefully remove the peel from it. Then we cut it on the board with the same 1x1 cm pieces. We place our chopped beets in a saucepan where vegetables are boiled and pour vegetable broth. Next, add lemon juice, throw in coriander, salt and pepper to taste. Cover the pot with a lid and cook for another 15-20 minutes. After this time, remove from heat, throw a bay leaf into the pan, cover again with a lid and let it infuse for about 15 minutes.

Step 4: The final step in making the puree soup.

After our soup has been infused with bay leaves, we remove the latter. Then pour 2/3 of the broth into a separate bowl, and grind the rest, together with vegetables, on a blender until a homogeneous mass is formed. We put this mass again in a saucepan, put it on fire and slowly, stirring constantly, pour in the cream. Check for salt, if not salty, add salt. Then add about half of the drained broth. That's it, our puree soup is ready. Another thing, it must be heated without bringing to a boil.

Step 5: serve to the table.

Pour the puree soup into bowls, decorate with sprigs of herbs and sour cream and serve. Bon appetit!

When buying beets, pay attention to the hardness of the vegetable itself and the presence of any flaws on the surface. Only firm fresh vegetables are suitable.

In the absence of vegetable broth, it can be replaced with plain water.

You can also use your favorite seasonings, such as cinnamon or Provence herbs.