Reinventing beets: Try a creamy twist on classic borscht
Is it too cold for cold borscht, yet too early for traditional beet soup? I agree—I feel exactly the same way. Does that mean beets will completely disappear from my kitchen for a while? Not. A touch of creativity, a bit of determination, a few spare moments, and a delicious beet cream soup appears on the table!
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.
Beet Cream Soup
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:
- Peel the beet and potatoes and cut them into smaller pieces.
- Peel and chop the onion. Do the same with the garlic cloves.
- Scrape the ginger using a spoon, then grate it.
- 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.
- After frying, pour in water and season with salt, pepper, and caraway.
- Once the vegetables are soft, blend them into a smooth mixture.
- 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.
