photo: andychef.ru Beetroot Soup

Beetroot Soup

I, as a real lover of food, notice the change of seasons and their course in the shelves of shops. Yesterday the real summer crop began – fresh carrots and beets, a lot of state farm greens, which we grew here, under our Far Eastern sun, appeared, and soon my favorite pumpkins and other vegetables will appear. Without hesitation, I took the opportunity and cooked my favorite beetroot. With subscribers, we discussed its origin and agreed that this is a truly Russian dish; we will stick to this option. There are two important distinguishing features of vegetable soups and beetroots in particular – the simpler the soup – the more delicious it is and the second day the taste and aromas are doubled. If there are dishes that cannot be imagined without spices and complex cooking practices, then this rule does not apply in vegetable soups, you can take two or three vegetables, greens and salt with pepper, very ascetic and very tasty. And all the vegetable soups need to be given time to "open up", and again and again I am convinced that during the night such soups become more delicious, the vegetables are more harmoniously combined and in general, it turns out quite different. I even stopped trying them on the day of cooking. About beetroot I will say that it deservedly enjoyed popularity for centuries, it is very tasty. You can say this is a dish in which vegetables are given the opportunity to show their best qualities.
Ingredients


Ingredients

  • Beetroot
    600 g
  • Potato
    300 g
  • Carrot
    3 pcs
  • Red onion
    1 pcs
  • Olive oil
    100 g
  • Dill
    40 g
  • Salt
    - to taste
  • Black pepper
    - to taste



Steps

  • 1. An additional bonus of vegetable soups – cut vegetables as you like. So, any piece should not exceed the size of 1 cm, otherwise do whatever you want.
  • 2. Chop the beets into strips (600 g).
  • 3. Also cut potatoes (300 g).
  • 4. Cut young carrots half rings (3 pcs).
  • 5. Onion, it is better to take red one, cut smaller.
  • 6. Cut dill (1 bunch) finely.
  • 7. If you are lazy, the beets and carrots can be rubbed on a coarse grater, but you know, they did not grow to get their texture neglected in the soup.
  • 8. Warm up 100 g of olive oil in a wide saucepan or frying pan. Do not save on oil, it seems that there is no difference, because we will still fry all the vegetables. This is not true. Good oil gives the right flavor and enhances the overall benefit of vegetables. I will write about this a little later. When the oil is warm, fry the onion until it is homogeneous.
  • 9. Add potatoes and beets. Fry for 5 minutes.
  • 10. Then send the carrot and fry for another minute or two.
  • 11. Squeeze the garlic (3 cloves).
  • 12. Fry vegetables for another minute, and then add chicken (vegetable) broth (500 g). In the process, you can add more water or broth, it all depends on how liquid soups you like.
  • 13. Boil the soup over medium heat until the beets and potatoes become soft. Add 2/3 of the prepared dill, mix and leave it for 20 minutes.
  • 14. The soup can be served, but I will insist that it is better to wait for the night. And yes, it can be eaten both hot and absolutely cold – all to your taste. Decorate with the remaining third of dill, a spoonful of fatty sour cream and serve with fresh bread.
  • 15. This is an incredible pleasure; you instantly transfer somewhere far away to nature, as if there is no urban fuss and problems. By the way, I will soon tell you about the dishes I use.




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