Beetroot Soup | Soup Recipe Easy - Rumki's Golden Spoon (2024)

Beetroot Soup | Soup Recipe Easy

Author: Rumki Paul
Course: Soup
Cuisine: World
Preparation Time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Servings: 3-4 Persons

Beetroot soup is one of the most healthy and delicious soup recipes around the world. The Beetroot Soup is renowned for its smooth velvety texture and vibrant red colour. This soup can make a perfect start to your “Valentine’s day dinner”. In this Beetroot soup preparation, Beetroots, Onion, Ginger and Garlic are cooked in Chicken stock and is later run into a blender. This soup can be accompanied with boiled Eggs, Croutons or feta cheese.

The Beetroot soup is a perfect dish to introduce in valentine recipe dinner. A bowl of warm soup always provides ease to initiate a perfect dinner. I have seen a lot of beautiful desserts in many restaurant’s Menu cards for this valentine day. So, I decided to go a bit off beat this time and came up with a gorgeous soup recipe. The Beetroot soup is a perfect combination of taste and health which will cherish your special dinner.

Every year, I always try to add a special Beetroot recipe for valentine recipe dinner for its beautiful colour along with strawberry or raspberry desserts.

Honestly, I am not very fond of soup recipes. Normally in restaurants, I always skip soup and always order main course directly. But unlike other soups, Beetroot Soup is very special to me. I have a weakness over red colour. I know it’s very childish but it’s true.

One day, I went to a restaurant with one of my polish friends and she ordered Beetroot soup for us. Honestly, when I saw it for the first time, I couldn’t take my eyes off from the ravishing red coloured Soup. After testing it, I just loved its flavour and texture. Since then my romance started with Beetroot soups. Till now I have tried and tested many healthy beetroot soup recipes and this one is one of the best among them.

Honestly, Beetroot does not belong to a very popular or favourite category of vegetable. Many people don’t like its strong earthy flavour. But I can assure you one thing……After trying this soup recipe your point of view will completely change for beetroot. It will be a real treat for not only the beetroot lovers but the haters as well.

The soup recipe healthy is very simple and quick. It requires minimal ingredients to get prepared. It is a blended soup recipe which makes it more than easy to prepare. The best part of the recipe is that you can prepare it in large portions and can refrigerate it for 2-3 days. You can heat the soup in microwave or on stove easily before serving.

Beetroot Soup is a thick soup recipe which can very easily satisfy your appetite. It could be a great soup option for small get togethers and private parties. I normally serve this soup hot, but you can serve it cold too. I have many friends who prefer cold Beetroot soup than hot.

The word Soup comes from the French word “Soupe”. It is an ancient delicacy. This primary liquid food is famous worldwide, and in every country, they are prepared in different ranges. Mainly, there are two categories of soup.

In addition to these, there are many variations in each category like veg, non-veg, vegan etc. Tomato Soup, Sweetcorn Soup, Chicken Soup are few names of worldwide popular soup recipes and Beetroot Soup is one of them.

Beetroot Soup Recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and Beetroot.

In short, Beetroots are powerhouse of healthy content. Regular consumption of it can make our life healthier and happier.

Borscht is a sour Beetroot soup recipe which is very famous in the subcontinents of Europe and North Asia. It originates from Ukraine. This soup is also vibrant red in colour. Now a days, the name Borscht is also used for sour soup recipes without beetroot.

Many people can get confused between the Beetroot soup shared on this post and Borscht. Though they are very close to each other but still there is a distinct difference between two. The texture and taste of both are different from each other.

For the soup recipe vegetable, first, I have peeled the beetroots and cut them into small pieces.

Then I have added oil into a pan and cooked Onion, Ginger and Garlic before adding the Beetroots. I covered the pan and cooked them in low flame for some time. Then I have added chicken stock into the pan to cook the beetroot till tender. Many people use beef stock too for the recipe.

I have rested the cooked beetroot to become cool. Then I have run it in blender in small portions. Then I have added whipped yogurt into the blended mixture. Yogurt complements the taste of the dish and gives a creamy texture to the soup.

In this soup recipe easy, I have used crushed Black Pepper and dried Dill leaves to flavour up the soup.

Ingredients:

• 4 Beetroots, peeled and cut into small pieces
• 1 Red Onion, sliced
• 3-4 cloves of Garlic, chopped
• 2-inch Ginger, cut in julienne
• ¼ cup yogurt, whipped
• ½ teaspoon crushed Black pepper
• ½ teaspoon dried Dill leaves for cooking
• 500 ml Chicken stock
• Salt to taste
• 2 tablespoons Olive oil for cooking
• ¼ teaspoon dried Dill leaves for garnishing

Instructions:

1. Put a pan on flame and let it become dry.
2. Add 2 tablespoons of Olive oil into the pan and let the oil become hot.

   

3. Put the flame in low and add chopped Garlic into the pan and fry them till golden.

   

4. Add sliced Onions and give a nice mix.

   

5. Cook them in medium flame for 2-3 minutes until they become translucent.
6. Add Ginger slices and give a nice mix.

   

7. Add the Beetroot pieces into the pan and give a nice mix.

   

8. Cover the pan and cook it in medium flame for couple of minutes.
9. Add Salt, Pepper and give a nice stir.

   

10. Cover the pan and cook it for another 3-4 minutes in low flame.
11. Add Chicken stock into the pan and stir it well.

    

12. Cover the pan and cook it in medium low flame for 20-25 minutes till the beetroot become tender. Check the beetroot before switching off the flame.
13. Switch off the flame and put the pan down.
14. Add dried Dill leaves and give a nice mix.

    

15. Rest the beetroot mixture to cool down.
16. Take the beetroot mixture in portions into a jar of a blender. Blend it till smooth and velvety.

    

    

17. Transfer the mixture into a different bowl.

    

18. Add whisked Yogurt into the mixture and mix it thoroughly.

    

    

19. Transfer the content into serving bowls.

Serving Instruction