This vibrant beetroot broth is a simple yet elegant dish, perfect for those who appreciate rich flavors and creamy textures. The earthy sweetness of beetroot pairs beautifully with the tangy vinegar and velvety sour cream, creating a light yet satisfying soup that is both warming and nutritious. Serve it with crispy white bread toast for an extra touch of indulgence!
Ingredients
- 1 liter strong broth (beef, chicken, or vegetable stock)
- 1 medium-sized beetroot (about 200 g, unpeeled)
- 1 teaspoon wine vinegar (4%)
- 125 ml thick sour cream (about ½ cup)
- White bread toast, for serving
Procedure
- Prepare the Beetroot:
- Peel the raw beetroot and grate it coarsely.
- Infuse the Broth:
- Heat the broth in a pot and add the grated beetroot.
- Stir in the vinegar to help preserve the beet’s rich color.
- Bring the soup to a gentle boil and let it simmer for 3–5 minutes.
- Strain and Serve:
- Strain the soup to remove the beetroot solids, leaving a clear, deep-red broth.
- Pour the hot broth into serving bowls.
- Add 1 ½ tablespoons of thick sour cream to each bowl for a creamy finish.
- Enjoy with Toast:
- Serve immediately with crispy white bread toast on the side.
Final Tip
- For a more intense beet flavor, let the soup rest for 10 minutes before straining.
- If you prefer a heartier version, leave some grated beetroot in the broth for extra texture.
- This soup pairs beautifully with garlic-rubbed toast or herb-infused croutons.
Enjoy! 🥄
