Hearty Beetroot Soup
Soup
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This hearty beetroot soup is a real classic and warms you up wonderfully from the inside! I especially like to cook it in autumn and winter, when beetroot is in season. The recipe is a bit time-consuming, but the result is worth it. The meat becomes nice and tender and the vegetables give the soup a great sweetness. With a dollop of sour cream and fresh herbs, it becomes the perfect main course. If you like, you can also add some celery. An absolute must for all soup lovers!
Ingredients (15 ingredients)
-
400 g Soup meat mixed
-
1 piece large Carrot(s)
-
1 piece large Onion(s)
-
200 g White cabbage
-
3 piece Potato(s)
-
2 tbsp Butter
-
2 piece m.-sized Tomato(s)
-
1 piece Bay leaf
-
4 tsp Sour cream
-
1 pinch Pepper black, freshly ground
-
1 tbsp Dill fresh, chopped
-
1 tbsp Parsley fresh, chopped
-
1 piece large Beetroot
-
0.13 Liter Broth
-
2 Liter Water
Preparation (7 steps)
Prepare meat
Wash the meat, pat dry and place in a pot with 2 l of water and salt. Bring to a boil on the stove over low heat. Skim off any foam that forms and simmer over medium heat for about 2 hours. Remove the meat and save the cooking broth.
Prepare and sauté vegetables
Peel the beetroot, carrot and onion and cut into cubes. Clean the white cabbage and cut into thin strips. Add 2 tbsp of butter to the mixing bowl and melt for 3 min./120°C/speed 1.
Add and sauté vegetables
Add the diced beetroot, carrot and onion as well as the white cabbage to the mixing bowl and chop for 5 sec./speed 4. Then sauté for 5 min./120°C/speed 1.
Add potatoes and broth
Add the peeled and sliced potatoes, bay leaf and 0.13 liters of broth to the mixing bowl. Pour the remaining cooking broth through a sieve and cook for 30 min./100°C/speed 1.
Add tomatoes and herbs
Scald the tomatoes with hot water, peel and chop finely. Add the tomatoes, 1 tbsp of dill and 1 tbsp of parsley to the borscht and season with salt and pepper. Simmer for 5 min./100°C/Reverse blade speed 1.
Add meat
Cut the meat into small pieces and add to the soup. Heat for another 5 min./100°C/Reverse blade speed 1.
Serve
Fill the borscht into the plates and add 4 teaspoons of sour cream to the middle.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophie Lehmann
1
Rezept
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Celery
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Sour Soup with Dried Fruit and Flour Dumplings
Soup
Sauerkraut Suppe
Suppe
Warming Root Vegetable Soup with Horseradish
Soup
Hearty Shank Soup
Soup
Beetroot Soup with Diced Bacon
Soup
Hackfleisch-Lauch-Suppe
Suppe
Rassolnik (Sour Soup)
Soup
Polish Beetroot Soup
Soup