Beetroot and Tomato Soup Derewenskija
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beetroot, (shrink-wrapped)
- 1 large can tomato (s), peeled (800 g)
- 80 g cherry tomato (s)
- 1 clove garlic
- 2 tablespoon, leveled tomato paste
- 2 sprigs dill
- Horseradish, grated, fresh
- Ground caraway
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Roughly chop the beetroot, cut a handful into fine strips for the garnish.
- Roughly chop the canned tomatoes, collect the juice. Peel and chop the garlic clove.
- Caramelize the tomato paste and deglaze with the tomato juice. Add beetroot, canned tomatoes, garlic and a sprig of dill. Let everything simmer gently for 40 minutes.
- Remove the dill. Strain the soup through a sieve and season with caraway seeds, sugar and salt.
- Arrange the strips of beetroot and quartered cherry tomatoes on soup plates and pour the soup over them. Decorate with freshly grated horseradish and dill.
- The soup can be enjoyed hot or cold. As a starter, the soup is enough for 4 people.
- Note: Beetroot (sour preserve) or cream horseradish from the jar cannot be used.
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