As I recently celebrated the end of summer with pickled vegetables, now is the time to celebrate the beginning of winter. And what can be more appropriate than soup.
This beetroot soup is usually served with Kubbeh, bulgur dumplings filled with vegetables, in my vegan recipe.This beetroot soup gives all the earthy tastes of the roots in it, and receives a final twist of lemon juice to wake up the buds.
How it's made
For 4-6 servings
It all starts with
1 sliced Onion
1 chopped stalk of Celery
1 Parsley root sliced to 1/4"
3 Carrots sliced to 1/4"
1 Potato cut in 1/2" cubes
4 Beetroot cut in 1/4" half slices
3-4 sliced Garlic cloves
2 tablespoons Paprika
1 1/2 tablespoons Cumin
1 1/2 tablespoons Thyme
1 teaspoon Salt
1 teaspoon Pepper
And this is how it gets done
Prepare all the vegetables, and cut as needed.
In a big pot fry the onion, celery, parsley root, carrots and beetroots for 5-8 min on high heat.
Add the spices and stir in. Let them fry together for 2-3 min more.
Add the sliced garlic cloves and fry for 1 min more.
Add 2 liters (70oz) of boiling water and stir well. Let it all boil together for 5 min, and then partially cover the pot, turn heat to lowest and cook for 45-60 min.
Add juice of 1/2 lemon and stir in. Taste and adjust lemony flavor with the juice of the other 1/2 lemon.