Rauðrófusúpa

Beetroot soup  

 

Ingredients

3 pieces of cooked beets
450 g carrots
1 onion
4 spring onions
3 cloves of garlic
1/2 green pepper
1 stalk of celery
1 bay leaf
2 Tbsp ground cumin
2 liters of vegetable broth
salt and pepper

some sour cream to serve


Preparation

Peel the carrots and cut them into small pieces. Chop the onions, grate the garlic cloves, wash and chop the peppers and celery. There is no need to cut it too small as the soup will be pureed at the end.

Heat the vegetables together with 4/5 of the vegetable stock in a large pot with the caraway and bay leaf, after about 20 minutes add the pre-cooked beetroot and then let everything simmer over a low heat for about 3/4 hours.

Remove the pot from the heat, remove the bay leaf and carefully puree the soup so that nothing splashes out of the pot (beetroot leaves nasty stains!).

Stir in the rest of the vegetable broth and season with salt and pepper to taste.

Serve the warm soup with a dollop of sour cream and fresh bread on the side.

Annotation:

Beetroot is not only supposed to be delicious, but also very healthy.

The tubers contain a lot of vitamin B, potassium, iron and folic acid, and they also have a high nitrate content, so they are said to have a performance-enhancing effect, lower blood pressure and reduce the risk of heart attack, they are also said to strengthen the nerves and promote blood formation and are also useful for pregnant women generally be particularly good.

However, due to the high oxalic acid content, people who are prone to the formation of kidney stones are not advised to consume excessive amounts of beetroot.


[Translated from here.]