Traditional beetroot soup recipe
Preparation Time: 60 minutes
Serves: 4 people
Difficulty level: Cooking Ninja
- 2 kg of cooked beetroots
- 2.5-liter of meat – vegetable stock
- 1 medium onion, chopped and fried in one tablespoon of butter
- 1 bay leaf
- 3 -4 teaspoons allspice
- a few grains of black pepper
- 2 tablespoons of balsamic
Meat and/or vegetable stock:
- 300 g of meat – beef is perfectly fine
- 1 clove of garlic
- salt and pepper
- a handful of dried mushrooms
- two carrots
What to do
First you have to prepare the beetroots so they are ready to be a part of something bigger. In our opinion, it’s the best to wrap them in aluminium foil and roast them in the oven (for 1,5 hours) at 190 degrees. They should be soft after that time and ready to rock and roll.
The second thing you need is the meat and/or vegetable stock. Pour about 2.5 litres of cold water into the pot. Boil it for about 50 minutes after adding salt and pepper, garlic, carrots and parsley. When the time has elapsed add the mushrooms and keep cooking for another 20 minutes.
When you have the two main ingredients ready – the real magic begins. Cut beetroots into slices and add them to the stock. Boil for about 10-15 minutes, add the bay leaf, allspice, black pepper and balsamic oil and cook it for another 10 minutes. The last thing you have to do is put the pot with the soup into the fridge and leave it there for about 7 hours or overnight. Congratulations, you’ve just made your first beetroot soup. Isn’t it delicious?!