Summer Delight: A Beet Soup Recipe You’ll Crave Weekly

by

Summer Delight: A Beet Soup Recipe You’ll Crave Weekly

Introduction:
Beet soup, also known as borscht, is a beloved dish in many Eastern European countries. Its vibrant color and earthy flavor make it a perfect summer soup. This recipe combines the freshness of seasonal vegetables with the rich, tangy taste of beets to create a delightful dish that you’ll want to enjoy week after week. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress your taste buds and your guests.

Ingredients:

  • 4 medium-sized beets, peeled and diced
  • 1 large potato, peeled and diced
  • 1 onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Sour cream or Greek yogurt for garnish
  • Fresh dill or parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
  2. Add minced garlic and grated carrots to the pot, and cook for another 2-3 minutes until fragrant.
  3. Stir in diced beets and potatoes, and cook for 5 minutes, allowing the vegetables to slightly soften.
  4. Add tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to caramelize the tomato paste.
  5. Pour in vegetable broth and water, and bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
  6. Stir in red wine vinegar and sugar, and season with salt and pepper to taste. Adjust the seasoning according to your preference.
  7. Remove the pot from heat and let the soup cool slightly before blending. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
  8. Once blended, return the soup to the pot and reheat gently over low heat.
  9. Serve the soup hot, garnished with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh dill or parsley.

History:
Beet soup, or borscht, has a long history dating back centuries in Eastern Europe, particularly in countries like Russia, Ukraine, Poland, and Lithuania. It was traditionally made with ingredients that were readily available in the region, such as beets, potatoes, onions, and cabbage.

Borscht has been a staple in Eastern European cuisine for generations, and its popularity has spread to other parts of the world over time. It is often enjoyed as a comfort food, especially during the colder months, but its refreshing taste also makes it a perfect summer dish.

While there are many variations of borscht, this recipe focuses on a simple yet flavorful version that highlights the natural sweetness of beets and the freshness of seasonal vegetables. Whether served as a starter or as a main course, this beet soup is sure to become a favorite in your kitchen.

Leave a Comment