Ever wonder where Beetroot soup comes from? You find beets in many Ukranian & Russian recipes and their version of of a beetroot soup & broth is referred to as “Borscht”.
If you’re craving something a little different, then this is the soup for you. It’s rich with flavor & texture. You can easily find beets in any supermarket, I used al alali Diced Beets for convenience as it is easier to prepare & cook the dish.
You can store this soup in your fridge for up to two days.
Cream of Beetroot Soup
- 2 cans al alali Diced Beet, drained
- 2 tbsp vegetable oil
- 1/2 white onion, diced
- 4 garlic cloves, diced
- 4 cubes al alali Chicken Stock
- 8 cups water
- 4 bay leaves
- 1/4 cup cream
- 1/2 tbsp butter
- 1 cup parsley or coriander, chopped
- Salt & black pepper, to taste
Dissolve al alali Chicken Stock with water in a deep pot. Then bring to boil then simmer on low heat.
In a separate pot, add vegetable oil, onions, garlic and bay leaves. Sauté on medium -high heat until onions are soft (5 minutes).
Add al alali Diced Beets to pot and sauté for another 2 minutes, then add 3 cups of chicken stock. Cook till liquid has almost completely evaporated (10-12 minutes). Remove from heat & discard of bay leaves.
Thereafter add an additional 3 cups of chicken stock and beets mixture into a blender, then blend for 1 minute. Strain mixture and add to pot, set on low heat.
Then add cream and butter, then season to taste.
Finish off by garnishing your hearty cream of beetroot soup with parsley or coriander leaves.
Note: This recipe was done in collaboration with Al Alali.