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Beetroot soup – perfect solution for dietary or children's menu. Prepare this first dish for lunch, and everyone at home will be delighted. Delicate consistency, amazing taste, and of course, the benefits of the soup are what many gourmets like.
There are two ways to prepare this vegetable puree soup. One of them involves sautéing vegetables in vegetable oil. The second one contains butter. All that remains is to choose any option and please yourself and your family with an excellent lunch. I suggest sticking with the butter recipe. And I will briefly outline the second option at the end of the story.
There is also a third option, which I will tell you about right now, briefly in a nutshell. You need to prepare borscht according to your favorite recipe. Remove the meat from the finished dish and puree with an immersion blender. I do this for my son. He loves various creamy soups. And when the whole family eats borscht, they get their favorite pureed beetroot soup.
Recipe Information
Method of preparation: boiling and pureeing.
Total cooking time: 30 min.
Number of servings: 2.
Ingredients:
- boiled beets – 1 pc.
- medium potatoes – 3 pcs.
- carrots – 1 pc.
- garlic – 1 clove
- butter - to taste
- pepper, salt - to taste
- sour cream for serving.
Cooking method
Place a saucepan with 500 ml of water on the fire. Bring it to a boil. Peel and cut the potatoes. Cut carrots into slices. Throw everything into boiling water. Cover with a lid and cook for 15-20 minutes until done.
Peel the previously boiled beets in their peels and cut them into pieces. Place in a saucepan with potatoes and carrots. Add salt and pepper to taste. Cook for another 5 minutes.
Remove the pan from the heat.
Add butter and chopped garlic. Mix. You can let the dish brew for a bit.
Now we begin to beat with an immersion blender. In order to achieve the correct consistency of the puree, you need to pour out a little broth and start whisking. Gradually add liquid to the puree soup as needed.
The finished dish can be consumed immediately after pureeing.
Serve the puree soup like this. 
Second option for preparing this soup:
- Boil the potatoes.
- Separately, grate the carrots and boiled beets.
- Sauté in vegetable oil.
- You can add onions.
- Send the finished sauté to the potatoes.
- Add spices and cook for a few more minutes.
- Turn off the heat and throw in the crushed garlic.
- Grind using a blender. If desired, you can add cream when pureeing.
- The result is a delicate cream soup with a milky note in taste.
On a note
- Similarly, according to one or another recipe, you can prepare any pureed vegetable soup. For example, you can add boiled pumpkin instead of beets. And use all other ingredients according to this list.
- Puree soups are best prepared for one serving, as after storage in the refrigerator they lose their unique taste.
- Beets should be used in vinaigrette. It is sweet and very tasty. The soup from it will turn out to be impeccable in taste and bright in color.
Beetroot soup is an ideal solution for a diet or children's menu. Prepare this first dish for lunch, and everyone at home will be delighted. Delicate consistency, amazing taste, and of course, the benefits of the soup are what many gourmets like. There are two ways to prepare this vegetable puree soup. One of them includes...
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Our family loves beetroot soup and borscht, but, perhaps, beetroot soup is the clear favorite.
To diversify the menu, I suggest preparing beetroot soup with cheese in meat broth.
But first you need to cook the broth - the flavor basis of the future beetroot soup. Of course, every housewife has her own proven recipe for rich broth, so during cooking you can add your favorite spices, vegetables and root vegetables. You get much more broth than you will need when preparing the puree soup, but I am sure that it will not be wasted and will be used for other dishes.
When the broth has reached its final stage, prepare the remaining ingredients.
Peel the beets and cut them into small cubes, peel the onions and garlic and chop them finely, chop the celery stalks into small pieces. For puree soup, it is not necessary to cut it very finely or into equal pieces, because in the end we will turn everything into puree.
Heat in a saucepan over medium heat vegetable oil and fry the onion until desired brownness, stirring. Then add the garlic and fry it along with the onion for no more than a minute.
Let's add celery...
And beets. Let's cook for another 2-3 minutes, stirring.
Remove the saucepan with the soup from the heat and let it cool slightly, then grind the mixture with an immersion blender to a thin puree. BE VERY CAREFUL to avoid getting burned by the splashes!
Let's heat the cream separately - we need it hot. Pour the cream into the puree soup, season to taste with salt and pepper and return the pan to the heat. Bring the soup to a boil and immediately remove from heat.
Beetroot soup is ready. Let's prepare the topping: cut the cheese into small cubes, chop the green onions coarsely and slightly diagonally.
Serve the soup in deep plates, bowls or tureens, pour cheese on top and green onions. Serve the beetroot soup with feta cheese hot.
Bon appetit!
Calories: Not specified
Cooking time: Not indicated
First courses, in particular soups, are very healthy, incredibly tasty and not so difficult to prepare. Soups made from vegetables are especially good. They can satisfy hunger and bring benefits. I would like to offer you a recipe for a wonderful puree soup, the “main character” of which is young, juicy and bright beets. And the Mirta MPC 95 multicooker will help in cooking.
By the way, during hot weather it is better to eat okroshka as the first course.
So, we prepare beetroot soup in a slow cooker.
Ingredients:
- young beets – 800 g (2 large roots);
- young potatoes – 300 g (3 pieces);
- onion – 1 head;
- vegetable oil – 2 tbsp. l.;
- laurel leaf – 1 pc.;
- dill greens – ½ bunch;
- fresh cucumber- 1 PC.;
- salt;
- ground black pepper;
- cream – 1 full multi-glass;
- water – 4 full multi-glasses.
Recipe with photos step by step:
I would like to say a few words about which beets are best to use for making soup. First of all, it must be table variety. Root vegetables should be firm to the touch with smooth, non-wrinkled skin. And, of course, the color of the beets is very important. The most preferred beets are a rich, bright crimson color.
Wash young beets well with a vegetable brush. Place the root vegetables in the multicooker bowl and add water to the level of the beets. 
Close the multicooker lid. Turn the valve to the “Closed” position. Set the timer for 20 minutes. Cook in the “Soup” mode.
After the cooking time has ended, open the valve and release the steam. The steam will take quite a long time to escape. Then open the lid, carefully remove the beets and place them in a pan with cold water. 
Peel the cooled beets and cut into 1x1 centimeter cubes. 
Peel the young potato tubers. It is better to do this with kitchen gloves, as the peel can stain your hands.
Wash and cut the potatoes into small cubes. 
Wash the peeled onion and finely chop. 
Pour vegetable oil into a multi-pan and add onions. Set the timer for 5 minutes and fry the onions at open lid in the "Baking" mode. Be sure to stir with a spatula! 
Pour beet and potato cubes into a bowl, add a bay leaf and season with salt and ground black pepper. Mix everything. 
Add water and stir again. 
Close the lid. Set the steam outlet valve to the “Closed” position. Set the timer for 15 minutes. Prepare beetroot soup using the “Soup” mode.
When the signal sounds, turn the valve to the “Open” position. Open the lid. 
Transfer the contents of the bowl into a saucepan. By using immersion blender puree vegetables. 
Add cream and add a little salt and pepper. Stir with a spoon and heat over low heat for 4-5 minutes. 
Wash the cucumber and cut into small strips. Wash the dill and chop it too.
Pour the finished beet soup into cups, sprinkle with chopped cucumber and dill.
Serve beetroot soup with freshly baked black bread with a crispy crust. 
You can also cook
Step 1: prepare the beets.
Without peeling our beets, carefully and very thoroughly wash them several times under running water. You can use an ordinary brush for this. After washing, put it in a saucepan, fill it with water and put it on the fire. Cook until fully cooked (this depends on the size of the root vegetable) from 2 to 4 hours, you can check with a knife (if it pierces well, it means it’s ready).Step 2: Prepare the remaining ingredients.
Wash the apple and remove the peel using a knife. We do the same with potatoes. Now we cut the apple and potatoes into small pieces, about 1x1 cm. After cutting, we proceed to the unpleasant procedure, namely peeling and slicing the onion. Don’t be too afraid, there is only one onion and with the proper skill you can peel it very quickly. So, peel the onion and cut it into strips on a board. Place everything chopped, namely: apple, potatoes and onions, in a free pan, fill with water so that it lightly covers the vegetables and place on the stove. Reduce heat to low and cook for about 10 minutes. Step 3: continue preparing the puree soup.
This step assumes the beets are already cooked. Drain the water from the saucepan with the beets and let it cool (so you can handle it with your hands). After it has cooled, take a knife and only now carefully remove the peel from it. Then, on a board, cut it into the same 1x1 cm pieces. Place our chopped beets in a pan where the vegetables are boiled and pour in vegetable broth. Next we add lemon juice, throw in the coriander, salt and pepper to taste. Cover the pan with a lid and cook for another 15-20 minutes. After this time, remove from the heat, throw a bay leaf into the pan, cover again and let it steep for about 15 minutes. Step 4: The final step of making the creamy soup.
After our soup has infused with the bay leaf, we remove the latter. Then pour 2/3 of the broth into a separate bowl, and grind the rest along with the vegetables in a blender until a homogeneous mass is formed. Place this mixture back into the pan, put it on the fire and slowly pour in the cream, stirring constantly. Check for salt, if not salty, add more salt. Then add about half of the drained broth. That's it, our puree soup is ready. One more thing, it needs to be heated without boiling. Step 5: serve.
Pour the puree soup into bowls, garnish with sprigs of herbs and sour cream and serve. Bon appetit! When buying beets, pay attention to the hardness of the vegetable itself and the presence of any flaws on the surface. Only hard, fresh vegetables are suitable.
If you don't have vegetable broth, you can replace it with plain water.
You can also use your favorite seasonings, such as cinnamon or herbs de Provence.
