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Beetroot soup

Borscht is a light and healthy first vegetarian dish. A vibrant and filling velvety, characterized by the sweet flavor of the vegetable and enhanced by the addition of yogurt. Try it with some crunchy croutons or toasted nuts!

Borscht is a delicious first vegetarian dish that is light and healthy. In fact, beetroot is a very important vegetable for our health: it has a cleansing and refreshing effect on the digestive system, aids digestion, and helps to lower blood cholesterol.

The sweet flavor of this vegetable is enhanced in our recipe by yogurt, an ingredient that adds creaminess to the soup. Croutons can be served alongside the beetroot soup, or toasted dried fruit and chopped nuts such as almonds, hazelnuts, or pistachios can be added for a pleasant crunch on the palate.

With the arrival of the cold, velvety and soups are ideal for warming up and making the most of seasonal vegetables without sacrificing taste. Try the Tomato and Turmeric Soup or the Cream of Spiced Carrot, Ginger, and Chickpeas recipes.

Melt the butter in a saucepan to begin making the beetroot soup. Remove from the heat and stir in the flour until you have a smooth cream.

Step 2 of Beet Soup Preparation

Preparation of Beet Soup

Cut the carrots, beets, and onion into small pieces and combine them with the cream in a larger pot.

Step 3 of Beet Soup Preparation

Preparation of Beet Soup

Pour a liter and a half of warm water into a mixing bowl and season with a pinch of salt. Cook for about an hour.

Preparation of Beet Soup – Step 4

Preparation of Beet Soup

Blend the mixture until it forms a cream, then pour it into a bowl and combine with the yogurt and season with the chopped parsley.

Preparation of Beet Soup

Serve the beetroot soup in a deep dish with croutons.

Yield: 1

Beetroot soup

Beetroot soup recipe

Borscht is a light and healthy first vegetarian dish. A vibrant and filling velvety, characterized by the sweet flavor of the vegetable and enhanced by the addition of yogurt. Try it with some crunchy croutons or toasted nuts!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 300 g of beets
  • 1 jar of yogurt
  • 30 g of butter
  • 40 g of flour
  • 2 carrots
  • 1 onion
  • 1 tablespoon of vinegar
  • parsley
  • sale
  • croutons of bread

Instructions

    1. Melt the butter in a saucepan to begin making the beetroot soup. Remove from the heat and stir in the flour until you have a smooth cream.
    2. Cut the carrots, beets, and onion into small pieces and combine them with the cream in a larger pot.
    3. Pour a liter and a half of warm water into a mixing bowl and season with a pinch of salt. Cook for about an hour.
    4. Blend the mixture until it forms a cream, then pour it into a bowl and combine with the yogurt and season with the chopped parsley.
    5. Serve the beetroot soup in a deep dish with croutons.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 274Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 300mgCarbohydrates 38gFiber 4gSugar 15gProtein 8g

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