A Beetroot Soup Recipe of the ultra-simple but very very good variety!
I’m not exaggerating when I promise you that you don’t have to do much for this soup other than chop a few ingredients and puree them. Well, heating would be a nice option. Nevertheless: 15 minutes, that’s all you need for this soup! 😋
Beetroot – better fresh or precooked?
Phew, a difficult swap. Of course, nothing beats fresh vegetables!
And if you buy beetroot at the market with all its leaves, it is a pure delight for the eye!
For the senses, fresh beetroot really is unbeatable.
But it also causes quite a fuss when it comes to preparing it.
You need gloves, it takes a long time and it sucks up the whole kitchen.
That’s why I think it’s perfectly legitimate to buy pre-cooked and vacuumed beetroot. Vacuumed, not from a can!
Canned vegetables contain additives and not least sugar, and we don’t want that!
I did the taste test and honestly think that freshly prepared beetroot has only a very small taste advantage.
It’s not worth it, especially if the tuber is processed further, e.g. into hummus or soup.
Conclusion: Fresh is always better, but especially with beetroot, the pre-cooked version is definitely a good solution for everyday use!
Why this recipe is good for you!
Beetroot – where to start? Beetroot has a high content of iron and folic acid, which is often an issue for women. It also strengthens your performance in everyday life and during sports.
The vitamin C in orange juice also helps your body to absorb iron better.
Ginger has an anti-inflammatory effect and stimulates your metabolism.
The mixture also makes this soup a wonderful cold killer and slimming agent.
Healthy power soup in 15 minutes!
And the soup? Nothing could be simpler! Seriously.
You need less than 10 ingredients and only about 15 minutes to make this soup.
Pre-cooked beetroot is a real blessing here, because fresh tubers need to cook for a good 45 to 60 minutes until soft. In this recipe, all you need to do is heat them up in a little vegetable stock and the preparation time is also minimised.
I always need something crunchy on soups so that I have something to bite into. It’s a psychological trick with me. If I chew, I get fuller. Maybe it’s the same for you?
That’s why I like to nibble a few crackers or crispbread with my soup. Or I sprinkle crunchy toppings like nuts or grains over the soup.
Roasted buckwheat grains, sunflower seeds or pumpkin seeds, for example, go particularly well with beetroot soup.
If you then drizzle a few drops of linseed oil or hemp oil over the soup, you have a combination that is hard to beat.
And one last tip: If you freeze the soup, for example in ice cube moulds or in a freezer bag, you can cook the soup wonderfully in advance.
Is beetroot soup good for you?
Beetroot soup, also known as borscht, can be a healthy and nutritious dish. Beetroots are a good source of several essential nutrients, including fiber, potassium, and vitamin C. They also contain antioxidants and other plant compounds that may have health benefits.
Overall, beetroot soup can be a healthy and delicious way to incorporate beets into your diet. However, it’s important to keep in mind that the nutritional value of the soup can vary depending on the ingredients and how it is prepared. If you are making your own soup, consider using fresh ingredients and avoiding added salt and sugar to maximize the health benefits.
What is the famous Russia soup made from beetroot?
The famous Russian soup made from beetroot is called borscht. Borscht is a hearty soup made with beetroots, which gives it its characteristic deep red color. It is typically made with a combination of vegetables, such as onions, carrots, potatoes, and cabbage, and may also contain meat, such as beef or pork. Borscht is often served with a dollop of sour cream or crème fraiche on top and a sprinkle of fresh dill. It is a traditional and popular dish in Russia and other Eastern European countries, and it is known for its rich, earthy flavor and vibrant color.
What goes well with beetroot?
- Grains: Try serving beetroots with grains such as rice, quinoa, or bulgur wheat.
- Meats: Beetroots can be paired with a variety of meats, such as roast beef, lamb, chicken, or pork.
- Cheese: Cheese, such as feta, goat cheese, or blue cheese, can be a tasty addition to dishes featuring beetroots.
- Nuts and seeds: To add some crunch and texture to a dish featuring beetroots, try adding nuts or seeds, such as almonds, walnuts, or pumpkin seeds.
- Herbs and spices: Fresh herbs, such as dill, parsley, or mint, can add flavor to dishes featuring beetroots. Spices such as cumin, coriander, or paprika can also complement the flavor of beets.
- Other vegetables: Roasted or sautéed vegetables, such as carrots, parsnips, or Brussels sprouts, can be a delicious accompaniment to beetroots.
- Citrus: The bright and acidic flavors of citrus fruits, such as lemon, orange, or grapefruit, can complement the earthy flavor of beetroots.
- Dressing or sauce: A dressing or sauce, such as a vinaigrette or a yogurt-based sauce, can add flavor and moisture to dishes featuring beetroots.
Is beetroot soup good for cold and cough?
Beetroots are a good source of antioxidants and other plant compounds that may have health benefits, but it is not clear whether they can specifically help with cold and cough symptoms.
Best Beetroot Soup Recipe
Servings: 4 Preparation: 30 minutes Cooking time: 20 minutes Calories: 280 Fat: 13g
Ingredients
800 g precooked beetroot
1 onion
1 piece of ginger (approx. 2 cm)
1 orange
1 tbsp coconut oil
1 tbsp apple vinegar
800 ml vegetable stock
Salt and pepper
1 pinch of cinnamon
optional: toppings like sunflower seeds, fresh herbs, pumpkin seeds or feta cheese
Instructions
Roughly dice the beetroot. Peel and dice the onion and ginger. Peel the orange and cut it into pieces. Heat the coconut oil in a large pot. Fry the ginger and onion in it. Add the beetroot and orange and fry briefly. Deglaze with the apple cider vinegar and add the vegetable stock. Cook for about 5 minutes.
Puree the soup with a hand blender until smooth and season with salt, pepper and a pinch of cinnamon. Sprinkle with toppings such as fresh herbs, nuts and seeds as desired.
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Ingredients
- 800 g precooked beetroot
- 1 onion
- 1 piece of ginger (approx. 2 cm)
- 1 orange
- 1 tbsp coconut oil
- 1 tbsp apple vinegar
- 800 ml vegetable stock
- Salt and pepper
- 1 pinch of cinnamon
- optional: toppings like sunflower seeds, fresh herbs, pumpkin seeds or feta cheese
Instructions
- Roughly dice the beetroot. Peel and dice the onion and ginger. Peel the orange and cut it into pieces. Heat the coconut oil in a large pot. Fry the ginger and onion in it. Add the beetroot and orange and fry briefly. Deglaze with the apple cider vinegar and add the vegetable stock. Cook for about 5 minutes.
- Puree the soup with a hand blender until smooth and season with salt, pepper and a pinch of cinnamon. Sprinkle with toppings such as fresh herbs, nuts and seeds as desired.
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