Cold Beet Soup

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cold Beet Soup

Ingredients

Butter - 0.9 oz
Beetroot - 17.6 oz
Chicken Broth - 1 qt
Malt Vinegar - 2 tablespoons
Salt - to taste
Cream - 6 tablespoons
Ground Black Pepper - to taste
Red Currant - 0.4 oz

Step by Step guide

Step 1

Finely chop the red cabbage, add 1 tablespoon of vinegar, mix, cover with plastic wrap, and refrigerate.

Step 2

Melt the butter in a large pot, add the cooked beetroot sliced into pieces, and cook over low heat, stirring, for 10 minutes. Pour in the hot broth, add vinegar, season with salt and pepper, and let it simmer for 15 minutes on low heat. Remove the pot from the heat and let it cool slightly, then blend everything until smooth.

Step 3

If serving the soup cold, let it cool completely and refrigerate for at least 3 hours. Then pour into bowls, adding a spoonful of cream to each.

Step 4

If serving the soup hot, immediately transfer it from the blender to a warmed soup tureen, add the cream, and gently stir with a spoon. Then add the marinated cabbage.