Reinventing beets: Try a creamy twist on classic borscht

As a great fan of beets, their flavor, appetizing color, amazing health benefits, and every dish made with these vegetables, I found myself in quite a predicament. I had to admit an unfortunate realization: I just got bored with my beloved borscht. I thought it was time for a break and felt a little down, only to remind myself shortly afterward that such situations can have a silver lining. They become the perfect opportunity for culinary experiments.

The question immediately popped up: what other beet soup can I make that isn’t a classic borscht or an equally common cold soup, whose time has passed with the high summer temperatures? The answer came quickly: there’s no need to focus on any specific, detailed plan—it’s all about being creative. So I added a few more ingredients to the beets, stirred, seasoned, and soon after, I could enjoy a bowl of steaming goodness. From then on, beet cream soup became one of my favorite dishes and a worthy rival to traditional borscht.

I've included the recipe below—it's totally simple, intuitive, and absolutely quick. Maybe you'll find it useful, too.

Ingredients:

                  
• 1 large beet
• 1 small white onion
• 2 cloves of garlic
• 2 potatoes
• A small piece of ginger

Additionally: vegetable oil, olive oil, cream, parsley, caraway, salt, and pepper.

Instructions:

1. Peel the beet and potatoes and cut them into smaller pieces.
2. Peel and chop the onion. Do the same with the garlic cloves.
3. Scrape the ginger using a spoon, then grate it.
4. Sauté all the ingredients in oil heated in a pot with a thick bottom: start with the onion, garlic, and ginger, then add the beets and potatoes.
5. After frying, pour in water and season with salt, pepper, and caraway.
6. Once the vegetables are soft, blend them into a smooth mixture.
7. Serve it with a dollop of cream, parsley, and a drizzle of olive oil. Ready!

This beet cream soup not only tastes great but also looks fantastic.