Some people forget that beets can be used not only for making borscht: there is another interesting first course.
Beetroot soup resembles borscht in a number of ways, but there are still differences.
Therefore, for a change, it is worth preparing this delicious soup, says Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
How to make beetroot soup
List of required ingredients
- half a kilo of meat (preferably pork);
- two small beets;
- one large onion and medium carrot;
- one medium bell pepper;
- a large spoon of lemon juice;
- 3-4 potatoes;
- a spoon of tomato paste;
- two cloves of garlic;
- fresh herbs;
- salt, bay leaf, pepper.
Method of preparation
First, cook the broth. Then remove the meat, cut it and leave it on the table. If you cooked the broth with bay leaf and peppercorns, you can also remove them.
Add chopped potatoes to the broth and cook.
In the meantime, we start working on vegetables.
Fry the onion with the diced carrots for a few minutes. It is better to try to chop the beets into thin strips.
Send to frying. Cook vegetables for about five minutes.
Add bell pepper bars, salt, tomato paste, lemon juice and spices if desired. Stir and wait for a minute. Pour in 250 ml of water.
After boiling, reduce the heat to low and cook for ten minutes under the lid.
Add the vegetable mixture to the potatoes in the broth.
Next, add chopped garlic and greens. Return the pork. Cook for a couple of minutes. Turn off the stove. It is recommended to wait at least 20 minutes before serving the beetroot soup.
Previously, we talked about how to save overly sour sauerkraut .
Expert: Julia Arkhipova
