Can I also use canned beets for the soup?

Yes, you can also use canned beets for the soup, but freshly prepared beets will have a better taste and texture.

Can I freeze the red beet soup?

Yes, red beet soup is suitable for freezing. Just make sure to let the soup cool down before putting it in the freezer.

Red beet soup

Name: Red beet soup
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: For the chicken broth; 1 soup chicken; 1 large onion; 1 celery; 3 carrots; 2 sprigs of thyme; 1 bay leaf; 3 cloves of garlic pepper; 2 cloves; 1 large red beet; 1 tsp tomato paste; nutmeg; For the garnish; 1 jar of sour cream; pepper; juice of 0.5 lemon; fennel leaves; 1 splash of olive oil; 1 unsliced bread; 4 tsp salmon roe

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Discover this recipe for a great soup. It starts with a broth, then loads of red beet added. Try making it yourself!

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Ingredients

What do you need?

Quantity: 4P

For the chicken broth
1 soup chicken
1 large onion
1 celery
3 carrots
2 sprigs of thyme
1 bay leaf
3 cloves of garlic pepper
2 cloves

1 large red beet
1 tsp tomato paste
nutmeg

For the garnish
1 jar of sour cream
pepper
juice of 0.5 lemon
fennel leaves
1 splash of olive oil
1 unsliced bread
4 tsp salmon roe

For the chicken broth
1 soup chicken
1 large onion
1 celery
3 carrots
2 sprigs of thyme
1 bay leaf
3 cloves of garlic pepper
2 cloves

1 large red beet
1 tsp tomato paste
nutmeg

For the garnish
1 jar of sour cream
pepper
juice of 0.5 lemon
fennel leaves
1 splash of olive oil
1 unsliced bread
4 tsp salmon roe

Preparation method

How do you make this?

Place the soup chicken in a large pot of water. Make sure the chicken is completely submerged. Cut the onion, celery, and carrots into large pieces. Add them along with the thyme, bay leaf, and garlic to the chicken. Season with pepper and cloves. Put the lid on the pot and let it simmer for 45 to 60 minutes.

Peel the red beet and cut it into large pieces as well. Wet your cutting board so that the juice from the red beet doesn't seep into the board. Remove the soup chicken from the water once it is cooked and also remove the thyme and bay leaf. Now add the pieces of red beet and let them cook through. Season with the tomato paste and grated nutmeg, and blend the soup finely.

Mix a jar of sour cream with pepper, the juice of half a lemon, and the finely chopped leaves of the fennel. Save a fennel sprig for garnish. Whip until you have a nice consistency.

Heat a splash of olive oil in the pan. Cut fine slices of the bread and cut the slices into two or three pieces. Let them color in the pan.

Serve each bowl of soup with some bread crusts, the sour herb cream, a teaspoon of salmon roe, and a sprig of fennel leaves.

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