Beet soup
Description
A hearty first course. Beet soup can be prepared in different ways—using meat broth or water. In the first case, the soup turns out richer and more flavorful; in the second, it's more diet-friendly. Yet, both versions are delicious in their own way. If you don't have one of the vegetables listed in the ingredients, don't worry—you can substitute it if desired, or even omit it altogether, such as celery or cauliflower. The main thing is to grasp the method of preparing beet soup, and then your soup is sure to turn out tasty. Below is a step-by-step recipe. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the beetroot, peel it, and bake in the oven until cooked.
- 2
Step 2
Rinse the beef, place it in a pot, cover with cold water, and cook to make broth.
- 3
Step 3
When the water comes to a boil, skim off the foam and add coarsely chopped carrots, celery, and onion.
- 4
Step 4
Wash, peel, and chop the vegetables for the soup. Separate the cauliflower into florets and mince the garlic with a knife.
- 5
Step 5
In another saucepan or large skillet, heat the oil and sauté the onion and garlic until slightly golden.
- 6
Step 6
Add the remaining vegetables to the onion and garlic, sauté. Pour in the broth and cook for 10 minutes.
- 7
Step 7
Grind the boiled meat.
- 8
Step 8
Peel and dice the beetroot into cubes.
- 9
Step 9
Add the meat to the soup, followed by the peeled and sliced roasted beet. Cook for just 2-3 minutes and turn off the heat. This bright, beautiful soup can be served with fresh white bread or black bread croutons, and of course, sour cream.