Russian-style Chilled Beetroot Soup
I used to go to a grocery shop in Kobe specializing in imported foods. I saw beetroot tins there. I tried one because the colour was so beautiful, and made my first beetroot soup about 20 years ago.
When you serve the soup warm, do not boil after adding the milk; this will ruin the nice aroma and beautiful colour. When you serve it chilled, chill the paste first before adding the milk; this way, you won't need to cook it for long and it will maintain its colour. Recipe by marilin36
Russian-style Chilled Beetroot Soup
I used to go to a grocery shop in Kobe specializing in imported foods. I saw beetroot tins there. I tried one because the colour was so beautiful, and made my first beetroot soup about 20 years ago.
When you serve the soup warm, do not boil after adding the milk; this will ruin the nice aroma and beautiful colour. When you serve it chilled, chill the paste first before adding the milk; this way, you won't need to cook it for long and it will maintain its colour. Recipe by marilin36
Cooking Instructions
- 1
Put all ★ ingredients in a pot and cover with water. Put the pot over the heat. Add enough water to cover the ingredients while cooking.
- 2
After bringing to boil, turn down the heat and continue to cook until the vegetables are tender. Skim off the scum, if you prefer. (I don't bother, because I think it gives flavour to the dish.)
- 3
Add a generous amount of salt and pepper. Transfer the contents of the pot to a food processor and blitz until smooth.
- 4
How beautiful this soup looks! To obtain a very smooth soup, blitz for at least 40 seconds.
- 5
You could freeze the soup at this point. It'll be very handy for times when you have a sudden guest. Defrost and mix with milk to make a smooth soup.
- 6
Stir in the milk and ladle into chilled dishes. Garnish with some greens. Because this soup has rice, enjoy the distinctive chewy texture. Delightful.
- 7
Use any brand of tinned beetroot. You can find whole beetroot or sliced. Both have a beautiful colour.
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