Ingredients

The following ingredients have 4 Servings
  • 2 pounds beets (washed and peeled)
  • 8 cups water for boiling
  • 1 tablespoon neutral oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1/2 cup celery finely diced
  • 3 cups stock
  • 1/4 teaspoon salt and pepper ((more or less to taste))
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • Croutons for serving (( you can find my recipe in this post: ))

Instruction

  • Place a large pot with the water over high heat and add in the beets. Let the beets cook for half an hour to one hour until it’s tender enough for you to grate.
  • In the meantime, start making the soup so it can concentrate the flavors. Sauté the onion, garlic, and celery. Then add the stock, seasoning and let that boil for at least ten minutes.
  • Remove the beets from the boiling water and let them cool for a little bit until they’re cool enough for you to handle.
  • Start grating the beets and add them to the soup base.
  • The beets need to cook for 20-30 minutes further until they have a nice tender bite.
  • Add the vinegar and parley to finish off the beetroot soup and serve it with some croutons!
  • If you like topping your soup, sour cream is the best option! Enjoy :)