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Prepare the Vegetables: Start by peeling and chopping the beetroot and potatoes into small cubes. Dice the onion and mince the garlic.
Sauté the Aromatics: In a large pot, heat a little olive oil and sauté the onion and garlic until they’re translucent.
Cook the Vegetables: Add the beetroot and potatoes to the pot, stirring to combine. Cook for a few minutes to let the flavors meld.
Simmer: Pour in the vegetable broth until the vegetables are well-covered. Bring to a boil, then reduce the heat and simmer until the beetroot and potatoes are tender, about 20-25 minutes.
Blend the Soup: Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can transfer the mixture to a blender in batches.
Serving and Enjoying Your Soup
Serve your beetroot and potato soup hot, garnished with a dollop of sour cream or a sprinkle of fresh dill. It pairs wonderfully with a slice of crusty bread for dipping. This soup is not only a feast for the eyes with its deep, vibrant color, but it’s also a joy for the taste buds with its rich, creamy texture and earthy flavors.
Whether you’re looking for a comforting meal to warm you up on a chilly day or a nutritious dish to support your well-being, this beetroot and potato soup is a fantastic choice that’s both easy to make and delightful to eat. Enjoy your culinary creation and the many benefits it brings!
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