SAEDNEWS: Red beetroot soup is a delicious seasonal dish. Packed with iron, vitamins, and fiber, it’s both nourishing and perfect for cozy winter meals.
Red beet soup is one of those comforting dishes perfect for cold weather. It can be served as an appetizer or a main course, and the best part is that it’s easy to make at home with simple ingredients. This vibrant, healthy soup is popular internationally for its simplicity and delightful taste. Follow along for a step-by-step guide to making red beet soup.
4 medium red beets
1 onion
1 medium potato
4 green onion stalks
1 large carrot
3 cups chicken or beef broth
1 tablespoon lemon juice
50 g cream (optional)
Salt and black pepper, to taste
Turmeric and oil, as needed
Prepare the vegetables: Peel and finely chop the beets. Dice the onion into small cubes.
Sauté the onion: In a suitable pot, heat a little oil and sauté the onion until it becomes soft. Add salt, black pepper, and turmeric, and continue cooking for another minute to release the spices’ aroma.
Add root vegetables: Peel and dice the potato and carrot, then add them along with the chopped beets to the pot. Sauté for a few minutes until lightly browned.
Add green onions: Chop the green onions and mix them in with the other vegetables for a uniform texture.
Simmer: Add 1 cup of water, cover the pot, and cook until the vegetables are completely soft.
Blend the soup: Once the vegetables are tender and most of the water is absorbed, puree them using a hand blender or food processor. Return the puree to the pot and add the chicken or beef broth.
Final touch: Simmer on low heat until the soup thickens. Add lemon juice, adjust salt and spices, and serve in bowls. Optionally, garnish with a swirl of cream.
1 beet
1 carrot
2 potatoes
Oil, as needed
Salt and pepper, to taste
2 tablespoons vinegar
1 cup vermicelli or thin noodles
2 tablespoons cream
3 cups chicken broth
Sauté the beet: Wash and finely chop 1 medium beet. Heat a little oil in a pan and sauté the beet until soft. Make sure not to use too much oil.
Prepare other vegetables: Peel, wash, and dice the carrot and potatoes.
Cook the soup: In a pot, add 3 cups of chicken broth, then the sautéed beet, carrot, and potatoes. Cover and simmer over low heat until vegetables are cooked. Add salt and pepper.
Add cream and noodles: Once the vegetables are tender, stir in 2 tablespoons of cream and 1 cup of vermicelli. You can also use a chicken-flavored noodle mix; one package is enough. Chop it slightly and add both the noodles and the flavoring powder to the soup for extra taste.
Finish with vinegar: When the noodles are cooked and the soup is ready, add 2 tablespoons of vinegar for flavor. Bring to a gentle boil, then serve.
Tip: If using vermicelli instead of a noodle mix, add 1 chicken bouillon cube for richer flavor. If the soup looks too thick, add some boiling water as needed.
