Beetroot cream soup. Beetroot and apple soup with cream and horseradish. Beetroot soup with apple

INGREDIENTS

• 1 liter vegetable broth
• 2 large beets
• 1 large carrot
• 1 medium potato
• 1 medium onion
• 1 medium green apple
• 2 cloves garlic
• 1.5 cups kefir
• 5 tbsp. l. low-fat sour cream
• Brown sugar
• half a small bunch of dill
• extra virgin olive oil

STEP-BY-STEP COOKING RECIPE

To make the vegetable broth, lightly bake in the oven a couple of carrots cut in half, a parsley root, one onion and one leek. Place in a saucepan, add 2-3 stalks of celery, pour in 2 liters of cold water, bring to a boil over low heat, add salt, add a few peas of allspice and cook over low heat, covered, for 30 minutes. up to 1 hour. Wrap the beets in foil and bake at 180 °C until soft, 1 hour - 1 hour 20 minutes. Cut the potatoes into small cubes. Chop the onion and grate the carrots. In a frying pan in olive oil over medium heat, fry the onion until translucent, 5 minutes, add the carrots, stir and cook for about 5 minutes. Bring the broth to a boil, add carrots, onions and potatoes, cook until the potatoes are ready, about 15 minutes. Peel the finished beets and cut into small cubes, add to the pan with the broth, heat for 3-5 minutes. Beat the mixture with a blender until smooth, cool to room temperature, add kefir, salt, sugar (if the beets are unsweetened). Remove the core from the apple and grind the pulp and peel with a blender. Chop the dill and mix with applesauce and sour cream. Serve the soup at room temperature or chilled, adding 1-2 tablespoons to each bowl. l. apple-sour cream mixture.

Note to the hostess

Cream of beet soup This soup can rightfully be called The Most - the brightest in color and one of the most useful in essence. The sweetness of beets in it is very harmoniously combined with the light sourness of apple and kefir. If this sweetness is not enough in your opinion, you can add a little sugar.

By the way>
Try making this soup without potatoes by increasing the amount of carrots. If you squeeze a little juice from raw or baked beets (grate the beets and squeeze through cheesecloth), put a spoonful of thick sour cream in the middle of the plate, make a depression in the center, drop beet juice there and use a toothpick to make a colored curl, the soup will be eaten even more faster!

I highly recommend trying this soup. I learned the recipe for this beetroot soup by accident; there was a program on TV with the participation of the Brazilian actress Lucelia Santos, who played the main role in the television series “Slave Isaura.” I was not a fan of this film or this actress, but I was amazed by how she looks at 61 years old. Therefore, I wanted to watch this program and write down the recipe for beetroot soup with ginger and garlic, which the actress prepared. And, of course, then cook and try beetroot soup. Which is what I did. And I must say I really liked the soup, the unexpectedly pleasant taste surprised me, and it also turned out to be quite filling if eaten with a piece of black Borodino bread.

The recipe is very simple, suitable for those who love ginger and garlic. Ginger root is very useful, although it also has contraindications. I would like to immediately reassure those who are afraid of the smell of garlic. After a short heat treatment, garlic loses its strong aromatic properties. Therefore, you will not have any bad breath after eating the soup. You can eat in peace. Checked!

Compound:

• small beets - 3-4 pcs.
• piece of ginger root
• a few cloves of garlic
• salt to taste
• green onions
• sour cream

Beet soup with ginger

Peel the beets and cut into 4 parts. Fill with 1 liter of water. I pour boiling water on it. And cook until soft.

When the beets are ready, add peeled and sliced ​​ginger and cloves of garlic. I boil for 3-5 minutes and remove from heat.

I puree with an immersion blender. Salt to taste.

The result is a very delicate consistency and just right thickness.

In Russia, beets have been known for a long time; they were served at the table both in peasant huts and in the royal chambers. This vegetable is still used by housewives and chefs of decent restaurants. If in a restaurant you can taste ice cream or marmalade made from beet juice, then why don’t we try beet puree soup, which has both a delicious taste and a presentable appearance? In what form is it better to consume this bright vegetable in order to get maximum benefits for the body?

There are hardly any opponents to the statement that beets are of greatest value in raw and boiled form. Although boiled beets are present in vinaigrette, herring under a fur coat, and various salad recipes, greater absorption of the vegetable is observed in liquid dishes, the calorie content of which can be adjusted.

Table beets are slightly inferior to carrots or bell peppers in terms of the amount of vitamins they contain, but the folic acid (B9) it contains helps cope with small and medium-sized deviations in the functioning of the cardiovascular system, and iron salts cover hemoglobin deficiency, preventing anemia. Iodine, zinc, fructose, pectins - the list of substances that the body needs can be continued, and beets will give a head start to other vegetables in terms of their concentration in root vegetables. The list of pathologies that can be eliminated by regular consumption of beets is also quite long. Suffice it to name vascular atherosclerosis, depression, intoxication, painful menstruation, incipient malignant neoplasms...

It would seem such a simple dish as beetroot soup, but how many people does it help avoid obesity! Table beets are included in a variety of recipes for culinary masterpieces - soups with chopped ingredients. Why masterpieces? If you just look at the decorated beetroot soup, you ask the question: “Is it possible to prepare this culinary delight only from natural products?” You can decorate red beet soup puree with sour cream in the form of a spiral, halves of quail eggs, green leaves, croutons and other products.

Recipes for soups made with vegetable broth without adding cream take into account the wishes of part of the population regarding the low calorie content of the dish. If cream, butter, toasted flour are added to the beet puree soup and the recipe involves cooking the dish in meat broth, its calorie content increases significantly. A set of vegetables for preparing the dish can be purchased in the store at a low price, which makes the soup recipe cheaper.

Beetroot soup can be served either hot or cold, its taste will be equally pleasant. But, of course, if you added cream to the recipe or prepared a dish with meat broth, you will need to serve it, if not hot, then at least warm. Adding spices to a soup recipe has no “contraindications”, i.e. salt, pepper, herbs or bay leaves can be added to a beet dish if its admirers do not have individual intolerance to certain spices.

Beetroot soup can be prepared by completely chopping the vegetables. In separate recipes for those who like the association with borscht, some of the beets are added chopped after chopping the rest of the vegetable mass in a blender.

Restaurant soup often uses toasted minced ginger and coriander seeds. Since these ingredients are used in small quantities (1 large spoon each), the cost of the recipe does not increase much, and the taste is piquant.

We present a recipe for a slightly spicy soup, pureed, using beets, vegetables, cream and garlic.

Ingredients

To obtain 2 liters of ready-made hot food, you must have:

• red beets – 2 medium-sized roots;
• carrots - 2 medium root vegetables;
• corn flour - 1 large heaped spoon;
• cream 20–25% fat – 120–150 ml (can be replaced with sour cream);
• salt;
• dill and parsley;
• garlic croutons;
• garlic – 1 head;
• onion – 2 medium onions;
• olive (vegetable) oil – 1 large spoon;
• melted butter – 1 large spoon;
• pepper;
• potatoes - 3 medium tubers.

Cooking technology

1. Vegetables (potatoes, onions, carrots and beets) are prepared separately from each other. For this purpose, they are peeled (husks) and thoroughly washed under running water. The skin of the carrots is scraped off with a knife and the remaining dirt in the recesses is cleaned with a kitchen brush. Vegetables are cut separately on a cutting board and placed in separate bowls. The onion should be cut into half rings, and then in half again. Potatoes, beets and carrots are cut into cubes.
2. Heat a frying pan with medium height sides and add a mixture of ghee and olive oil. As soon as the oil is hot, pour the prepared onions from the bowl into the frying pan. On a medium heat burner, the vegetable is fried until golden brown for 3-4 minutes, after which the oil remains in the pan, the onion is removed with a slotted spoon and placed in the pan.
3. The next vegetable for sauteing is potatoes; they are fried using the same technology as onions and sent to the pan.
4. The penultimate carrots are fried using the same method and also placed in the pan.
5. The last vegetable - beets - after sautéing, follows the other vegetables into the pan.
6. Corn flour is fried in a separate frying pan and also sent to a container for cooking soup.
7. The prepared mixture is poured into a saucepan with 1.5 liters of purified water and placed on a burner with medium heat. The soup is cooked for 20–30 minutes until the vegetables are cooked. The readiness of vegetables is checked with a fork: if it mashes the vegetable, the soup is ready.
8. Next, according to the recipe, heated cream is added to the pan and the mixture is crushed with a blender. If you plan to add sour cream, then the soup can be slightly heated before chopping, without bringing it to a boil.
9. Garlic, crushed in a garlic press, is added to the finished puree soup.
10. Before serving, the puree soup is poured into broth bowls and the process of decorating the reddish dish begins. Sour cream is squeezed out of a confectionery syringe in the form of a spiral of 4-5 turns. 3 sprigs of greenery are placed in the center of the spiral. Place 4 halves of quail eggs on one side. Before decorating, you can drown a few garlic croutons in the puree soup.
11. When eating beetroot soup cold, you should exclude cream and melted butter, and when serving the dish, add sour milk to it.

Beetroot soup is an ideal solution for a diet or children's menu. Prepare this first dish for lunch, and everyone at home will be delighted. Delicate consistency, amazing taste, and of course, the benefits of the soup are what many gourmets like.

There are two ways to prepare this vegetable puree soup. One of them involves sautéing vegetables in vegetable oil. The second contains butter. All that remains is to choose any option and please yourself and your family with an excellent lunch. I suggest sticking with the butter recipe. And I will briefly outline the second option at the end of the story.

There is also a third option, which I will tell you about right now, briefly in a nutshell. Need to cook. Remove the meat from the finished dish and puree with an immersion blender. I do this for my son. He likes . And when the whole family eats borscht, they get their favorite pureed beetroot soup.

Recipe Information

Cooking method: boiling and pureeing.

Total cooking time: 30 min.

Number of servings: 2 .

Ingredients:

• boiled beets – 1 pc.
• medium potatoes – 3 pcs.
• carrots – 1 pc.
• garlic – 1 clove
• butter - to taste
• pepper, salt - to taste
• sour cream for serving.

Cooking method

Second option for preparing this soup:

• Boil the potatoes.
• Separately, grate the carrots and boiled beets.
• Sauté in vegetable oil.
• You can add onions.
• Send the finished sauté to the potatoes.
• Add spices and cook for a few more minutes.
• Turn off the heat and throw in the crushed garlic.
• Grind using a blender. If desired, you can add cream when pureeing.
• The result is a delicate cream soup with a milky note in taste.

On a note

• Similarly, according to one or another recipe, you can prepare any pureed vegetable soup. For example, you can add boiled pumpkin instead of beets. And use all other ingredients according to this list.
• Puree soups are best prepared for one serving, as after storage in the refrigerator they lose their unique taste.
• Beets should be used in vinaigrette. It is sweet and very tasty. The soup from it will turn out to be impeccable in taste and bright in color.

Beetroot makes an excellent puree soup - tasty, tender and healthy..

Despite the fact that I don’t really like beets and use them mainly for cooking, I really liked this soup. Be sure to try it! It is very easy and quick to prepare!

Compound:

• 0.8 l water
• 1 beetroot (large size)
• 2 potatoes (medium size)
• 1 tbsp. spoon of ghee
  (or a mixture of sunflower and cream 1:1)
• 1 tbsp. spoon grated ginger root
• spices:
  1 teaspoon coriander seeds
  1/6 teaspoon freshly ground mixture of 4 peppers (white, pink, green, black)
  1 teaspoon of dry herbs (dill, parsley)
• 1-1.2 teaspoon (or to taste) salt
• 50 ml cream 25% (or sour cream)

1. Place water in a saucepan on fire. Peel the vegetables and grate the ginger.

   Ingredients for making beetroot soup

2. While the water is boiling, cut the potatoes and beets into small cubes. In order for the vegetables to cook at the same time, it is better to cut the beets 1.5-2 times smaller in size than potatoes.

   

   

3. Place them in boiling water and cook until tender.

   Making vegetarian beet soup

4. Place the coriander seeds crushed in a mortar into a heated frying pan with oil. (Instead of seeds, you can take ground coriander and add it to the finished puree soup along with salt.) After about 1 minute, when the coriander seeds darken a little, you need to add grated ginger and sauté for another 30 seconds. Then turn off the heat and set the pan aside.

   Roasting ginger and coriander

5. When the beets and potatoes are cooked, you need to transfer the contents of the frying pan into the pan with the vegetables. Continue cooking for another 2-3 minutes. Then remove from heat and beat the soup with a blender (photo 1). If you don’t have a blender, you can pour the broth into a separate bowl, grind the vegetables with a potato masher (photo 2), beat with a whisk and gradually add the broth.

   

   
   

6. Place the pan with the puree soup on the fire, add salt, freshly ground pepper, dry herbs and cook for a few more minutes after boiling.

   

7. Then add cream to the soup, stir and turn off the heat without bringing to a boil.

Beetroot soup is ready! Similar in color to, just as beautiful, bright red.

When cooking, you can grind the vegetables completely, or you can leave small pieces of beets (I like this variation better, in this form it reminds me of borscht in some way). Thus, you will get separate variations of ready-made puree soups, depending on which one you like best.

Cream soup with beet slices

Beetroot soup pureed in a blender

Bon appetit!

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Olga Sh author of the recipe