Whipping up beetroot soup with a potato island every week because it's that good!

Are you in search of a delightful soup recipe to perfectly complement your winter menu? This heartwarming beetroot soup enhanced with a touch of potato is spot-on!

Want to know why I'm such a fan of the winter menu? It offers an array of tasty, nutritious, and comforting soups. With my profound love for them, I try to create a charming concoction in my kitchen almost every day for my entire family. 

That's how I stumbled upon today's culinary masterpiece. I fused two iconic flavors recognized in our local cuisine, namely beetroot soup and braised potatoes. From the very first mouthful, I knew this combination would be a smash hit. Indeed, my whole family savored this combo.

Ingredients:

• 1.1 lbs smoked ribs,
• 0.5 gallons of water,
• 2-3 bay leaves,
• 3-4 allspice berries,
• 2-3 carrots,
• 1 parsley root,
• 1 leek,
• 1 roasted onion,
• 2-3 cloves of garlic,
• 0.35 oz dried mushrooms,
• 1 bunch of parsley,
• 2.1 cups of red beet concentrate,
• 2 tablespoons of apple cider vinegar,
• 6.4 oz of 12% cream,
• 3 tablespoons of dried marjoram,
• 1 tablespoon of salt,
• 1 teaspoon of pepper.

Directions:

Step 1. I commence the recipe by preparing the beetroot soup. To this end, I put a large pot on the stove and add smoked ribs, bay leaves, allspice, and water.

Step 2. After it has boiled for 30 minutes, I add chopped carrots, parsley root, leek, roasted onion, peeled garlic cloves, dried mushrooms, and fresh parsley to the pot and simmer for another 30 minutes.

Step 3. Once the 30 minutes are up, I remove all the vegetables from the pot, leaving only the broth. I integrate beet concentrate, apple cider vinegar, dried marjoram, salt, and pepper.

Step 4. I blend some of the broth with the cream in a separate container. I stir the mixture thoroughly, then reintegrate this creamy combo back into the pot. The scrumptious soup is now ready.

Step 5. In the center of the plate designated for serving the soup, I place the cooked potatoes in their braised form, alongside some onions fried in butter. Finally, I ladle in the soup and garnish with fresh parsley before serving. Bon appétit!

Before we part ways, do share your thoughts on this engaging spin on beetroot soup. Are you tempted to try this recipe in your kitchen soon?