Here is a very delicious beetroot soup recipe. Beetroot soup is something you do not see all that often, but it is a very tasty, interesting soup. It is known as borscht in Russian and Polish cuisines. The sour cream should be added just before the soup is eaten, therefore it is dished up separately for each diner to add to his or her soup. They can then also experience the visual thrill of watching the colors blend.
Creamy Beetroot Soup
A creamy and rich beetroot soup
Pin Recipe
Ingredients
- 100 grams ham boiled and cubed
- 500 grams brisket boiled and cubed
- 120 grams frankfurters finely chopped
- 60 grams onions finely chopped
- 750 grams beetroot peeled and cut into strips
- 250 grams cabbage finely chopped
- 2 tomatoes peeled, seeded and chopped
- 2 tbsp butter or margarine
- 2 liters beef stock
- 3 tbsp red wine vinegar
- 1 cup sour cream
- 4 spring parsley and 1 bay leaf tied together
- ¼ cup dill or parsley finely chopped
- 1 tsp sugar
- 1 tsp salt
- dash black pepper
- finely chopped fresh dill or parsley Garnish
Instructions
- Melt the butter or margarine in a large saucepan, add the onions and saute them until they are soft but not brown, stirring frequently.
- Stir the uncooked beetroot, then add the wine vinegar, sugar, chopped tomatoes, salt, and black pepper.
- Pour 75 ml of the stock, and simmer, covered, for 50 minutes.
- Pour the rest of the stock into the saucepan and add the chopped cabbage.
- Bring to boil, then stir in the meat.
- Submerge the tied parsley and bay leaf in the soup, add a little salt and simmer, covered, for 30 minutes.
- Transfer the soup to a large tureen and sprinkle with fresh dill or parsley.
- Serve with a bowl of sour cream as an accompaniment, to be added by the diners.
Nutrition
Calories: 451kcalCarbohydrates: 27gProtein: 33gFat: 24gSaturated Fat: 11gCholesterol: 101mgSodium: 1622mgPotassium: 1625mgFiber: 5gSugar: 15gVitamin A: 990IUVitamin C: 31mgCalcium: 124mgIron: 5mg
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We hope you enjoyed this beetroot soup recipe!