Creative beetroot cream soup: A twist on traditional borscht
Is it too cold for cold borscht, yet too early for traditional beetroot soup? I agree – I feel exactly the same way. Does that mean beetroots will completely disappear from my kitchen for a while? Absolutely not. A bit of creativity, a pinch of determination, a few moments of free time, and a delicious beetroot cream soup appears on the table!
3 October 2024 08:31
As a great fan of beetroots, their flavour, appetising colour, amazing health benefits, and, in the end, every dish made with these vegetables, I found myself in quite a predicament. I had to admit to myself an awful realisation: I just got bored of my beloved borscht. It’s time for a break – I thought and felt a bit down, only to remind myself shortly after that such situations can have their silver lining. They become the perfect opportunity for culinary experiments.
The question popped up immediately: what other beetroot soup can I make that isn’t a classic borscht or an equally common cold soup, whose time has passed along with the high summer temperatures? The answer came pretty quickly: there’s no need to focus on any specific, detailed plan – it’s all about being creative. So I added a few more ingredients to the beetroot, stirred, seasoned, and soon after, I could enjoy a bowl of steaming goodness. From that moment on, beetroot cream soup became one of my favourite dishes and a worthy rival to traditional borscht.
I've included the recipe below—it's totally simple, intuitive, and absolutely quick. Maybe you'll find it useful, too.
Beetroot Cream Soup
Ingredients:
- 1 large beetroot,
- 1 small white onion,
- 2 cloves of garlic,
- 2 potatoes,
- a small piece of ginger.
Additionally: vegetable oil, olive oil, cream, parsley, caraway seeds, salt, and pepper.
Instructions:
- Peel the beetroot and potatoes and cut them into smaller pieces.
- Peel and chop the onion. Do the same with the garlic cloves.
- Scrape the ginger using a spoon, then grate it.
- Sauté all the ingredients in oil heated in a pot with a thick bottom: start with the onion, garlic, and ginger, then add the beetroot and potatoes.
- After a moment of frying, pour in water and season with salt, pepper, and caraway seeds.
- Once the vegetables are soft, blend them into a smooth mixture.
- Serve with a dollop of cream, parsley, and a drizzle of olive oil. Ready!
This beetroot cream soup not only tastes great but also looks fantastic.
