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Beet and Tomato Soup
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Beet and Tomato Soup

60 min4 serv.20 февр. 2026 г.

Description

A hearty first course. If desired, you can add paprika, oregano, and basil to the soup. Instead of rice, you can use canned beans or chickpeas, and replace tomatoes with crushed tomatoes in their own juice. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Roast the beetroot and bell pepper in the oven. The beetroot takes about an hour, while the pepper needs only 20 minutes. After roasting, peel the vegetables and slice them into pieces.

  3. 3

    Step 3

    Step 3

    Make crosswise cuts on the tomatoes. Pour boiling water over them and leave for a couple of minutes. Then dip them in cold water so the skin peels off easily. Remove the stems and cut the tomatoes into cubes.

  4. 4

    Step 4

    Step 4

    Place all the prepared vegetables into a saucepan. Add the rice washed until clear.

  5. 5

    Step 5

    Step 5

    Pour in the water. Season the soup with salt and pepper. Add tomato paste. Bring to a boil and simmer for about 20–25 minutes over low heat until the rice is tender.

  6. 6

    Step 6

    Step 6

    Then blend the soup with a blender until smooth and creamy.

  7. 7

    Step 7

    Step 7

    Beet and tomato soup is ready.