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Beetroot and pickled cucumber soup

Beet Soup with Pickles

Fragrant, out of the ordinary, wholesome, and so tasty! This beet soup with pickles works with any broth — and during Lent, make it with water for a wonderful, vitamin-packed first course.

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes (large)

Beet (small)

Carrot (small)

Onion (small)

Pickles

Tomato (or 2-3 cherry tomatoes)

Vegetable oil

Bay leaf

Garlic

Fresh herbs

Ground black pepper

Salt

Broth

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 25 % 2 g

Carbohydrates 50 % 4 g

39 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

How do you make beet soup with pickles? Gather everything on the ingredient list. You can use pickled or brined cucumbers.
Step 2:

Peel the beet, potatoes, carrot, garlic, and onion. Rinse all the vegetables, the herbs, and the bay leaf in cold water and pat them dry with paper towels.
Step 3:

Now chop all the vegetables. Cut them however you like — cubes, strips, or large sticks. I like to be able to taste each ingredient on its own, so I usually cut everything into sticks. Cut the onion, carrot, and beet into evenly sized sticks.
Step 4:

Cut the pickles the same way as the other vegetables.
Step 5:

Cut the potatoes into thick sticks.
Step 6:

Bring the broth to a boil. Add the potatoes, lower the heat to medium, and cook until tender — 10 to 20 minutes, depending on the variety and size of your potatoes.
Step 7:

Heat a little vegetable oil in a skillet. Add the beet, carrot, and onion. Cook over high heat, stirring, until the onion and carrot turn golden.
Step 8:

Add the pickles to the skillet and cook everything together for about a minute.
Step 9:

Pour 3–4 tablespoons of pickle brine (or some broth from the pot) into the skillet. Cover and simmer over medium heat until everything is soft, about 15–20 minutes.
Step 10:

Meanwhile, dice the tomato. I usually use cherry tomatoes for this soup — their sweetness balances the flavor. Peel the tomatoes first if you like. Mince the garlic very fine or press it.
Step 11:

Once the potatoes are tender, add the beet mixture and bay leaf to the pot. Salt to taste. Turn the heat to high. As soon as it starts to boil, add the tomato and garlic. Let it boil a few seconds, then take the pot off the heat. Let the soup rest at least 15 minutes.
Step 12:

Serve sprinkled with finely chopped fresh herbs.
Step 13:

Offer everyone ground black pepper or allspice at the table.

It's wonderful with a dollop of sour cream — give it a try!
Enjoy!
A note on the water: whether or not the recipe gives an exact amount, go by your own taste (thick or brothy?), the size of your pot, and the ingredients you're using. The first time you make a soup, don't commit to a whole pot — make a small tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at roughly one cup per serving for a thick soup, up to 1.5–2 cups for a brothier one, keeping in mind that some will boil off. Taste and adjust the liquid and proportions to suit you. Before long you'll be eyeballing it like a pro.
An easy way to peel tomatoes: wash them, score a shallow X on top with a sharp knife, drop them into boiling water for 1–2 minutes, then lift them out, cool slightly, and slip off the skins.