Beetroot and tomato soup, served both hot and cold

Last Updated on December 2, 2024

In the summer, this soup made from boiled beetroot, tomatoes and other ingredients is refreshing cold, while in the winter its hot variant warms up.

Ingredients:

6 pcs of small beetroot 1 pc larger onion 1 pc garlic clove 1 can (400 g) sliced tomatoes 2 tbsp olive oil 1 l of vegetable stock spring onions or leeks hard boiled eggs balsamic vinegar thyme pepper salt

Procedure:

1. Grate the washed beets on a coarse grater
2. Fry the finely chopped onion in olive oil, add the grated beetroot and sauté everything for a while
3. Tip the can of tomatoes and the brine into the soup base, pour in the stock and cook for about 10 minutes
4. Remove the soup from the heat source and blend half of it with an immersion blender until smooth, leaving the other half with the vegetable pieces, it will be so nice rustic (both parts of the soup again pour into one container)
5. Season with salt, pepper, crushed garlic, a little thyme and balsamic vinegar
6. Serve the soup either warm or let it cool thoroughly and serve it cold garnished with leek rounds or spring onion pieces and halves of hard-boiled eggs.

Recommendation:

Separate portions of the soup can also be garnished with yogurt or cream.

served both hot and cold