Chunky Beetroot Soup
Beetroot soup is called borsch in Eastern Europe. This was one of the most common soups I used to eat when I was a kid. I wasn’t a big fan of it then, but now I adore it. I also introduced my partner to it and he also loves it.
Traditionally, this soup is made sour by adding a fermented liquid made from grains. Beetroot soup is sweet and adding an acid to it (such as a squeeze of lemon, apple cider vinegar of balsamic vinegar) will balance it for sure.
The colour is magnetising and the taste is amazing. It’s also quite a simple recipe to make.
Cooking with beetroot is quite messy. If you have a blender or food processor, you can pop the chunks of beetroot there and the mess will be quite limited.
Warm soups are great on rainy days. Cold soups go down so well on summer days. The best part is that you can choose how to eat the soup as it tastes great cold or warm.
Why should you eat beetroot?
Excellent source of folic acid, fiber, manganese, and potassium
It also contains magnesium, phosphorus, iron and vitamin B6
Has a stimulating effect on the liver
Recognised for their anti-cancer properties
Has a favorable effect on bowel movement and cholesterol levels
Chunky Beetroot Soup
Instructions:
Put a medium-sized pot on high heat and drizzle the olive oil. Once the oil is hot, add the beetroot, onion, garlic cloves, celeriac/celery, carrots and salt. Let them sweat on high heat, mixing often.
Add the water, cover the pot and reduce the heat to medium. Let it simmer for 20-25min.
Add the potatoes and continue simmering for another 10-15min or until the potatoes are soft, but firm.
Top the soup with freshly ground pepper. The soup tastes amazing on its own, but you can add lemon or vinegar to balance the sweetness, sour cream or shredded apple.
Yields 4 bowls
Ingredients:
2 medium-sized beetroots, shredded
1 white onion, finely chopped
2 garlic cloves, finely chopped
1 cup celeriac, cubbed
(or 3 celery stalks, roughly chopped)
3 medium-sized carrots, roughly chopped
400gr potatoes, cubbed
4 cups of water
1 teaspoon salt
1 tablespoon olive oil
Freshly ground pepper
Optional: vinegar or lemon, sour cream, shredded apple
