Sopa de Beterraba Russa

This soup is so delicious; it has a hearty root flavor and stunning color. Although originally a Russian dish, it has been warmly incorporated by cuisines all over the world. This recipe is very easy to make. It is a wonderful vegetarian soup and also delicious in its vegan approach. Like many soups, it is excellent the next day.

I first had this soup many years ago at the Intercontinental Hotel in Rio. I wonder if the Hotel is still there. Anyway, I fell in love with beets and started trying to replicate this wonderful soup.

Here is a Brazilian version.

Ingredients:

• 2 chopped shallots
• 2 chopped garlic gloves
• 2 chopped tomatoes
• 2 chopped celery stalks
• 1 chopped red bell pepper
• 1 large apple skinned and chopped
• 2 raw beets
• 2 tablespoons butter*
• 2 tablespoons vegetable oil
• 2 quarts vegetable stock
• 2 tablespoons agave nectar
• Fresh thyme
• Fresh parsley chopped
• Salt and pepper
• Sour cream**

Directions:

1. Cook beets with skin on in boiling water until soft. Drain and set aside to cool enough to handle. Remove the skin and cut into pieces.
2. Heat oil and butter in a large sauce pan and add shallots, garlic, bell pepper, celery, apples and tomatoes. Let it cook until veggies begin to soften. Add beets and vegetable stock… bring to a boil.
3. Turn heat to low and smooth soup using an immersion blender. Add salt and pepper to taste, agave nectar, and fresh thyme. Cover and let it simmer over a low heat for about 30 minutes.
4. When ready to serve, scoop soup into bowls, add a dollop of sour cream and garnish with parsley.

*For a vegan approach substitute butter for vegan butter

** Substitute sour cream for coconut cream. It is super delicious this way too!

Serving tip: I like to serve with sourdough bread or garlic toast

Enjoy!