Creamy beet soup: A vibrant twist on traditional favourites

As a great fan of beets—their flavour, appetizing colour, amazing health benefits, and every dish made with these vegetables—I found myself in quite a predicament. I had to admit to myself a disappointing realization: I was growing tired of my beloved borscht. It was time for a break, I thought, feeling a bit down, only to remind myself shortly after that such situations can have a silver lining. They become the perfect opportunity for culinary experiments.

The question arose immediately: what other beet soup can I make that isn't classic borscht or the equally common cold soup, whose time has passed along with the high summer temperatures? The answer came pretty 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 savoured a bowl of steaming goodness. From then on, beet cream soup became one of my favourite dishes and a worthy rival to traditional borscht.

I've included the recipe below—it's utterly 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, starting with the onion, garlic, and ginger, then add the beets and potatoes.
5. After a moment of 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.