A Recipe for Summer Soup

“A Small amount of alcohol gives the soup an incredible aftertaste, but you can replace alcohol with fragrant vinegar – apple, infused with tarragon or just white wine vinegar. Beets can be boiled, but when baked, an interesting sweet taste is preserved in it. It is good to pour a layer of coarse salt into a baking sheet – the beets will bake much faster “


  • 1 kg of beets
  • 1 carrot
  • 1 red onion
  • 1 celery stalk
  • 50 g sour cream
  • 30 g ginger root
  • 2–3 feathers of green onions
  • 1 l vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp gin
  • 5-6 dry juniper berries
  • 1 star anise
  • 1/4 teaspoon dry ground ginger
  • a pinch of nutmeg
  • a pinch of ground cinnamon
  • a pinch of ground carnation
  • a pinch of ground cardamom
  • 2/3 teaspoon sea salt

Method of preparation:

Preheat the oven to 180 ° C.

  1. Wrap the beets in foil and bake until ready in a preheated oven, then peel and cut into small cubes.
  2. Peel red onion and finely chop.
  3. In a heavy saucepan, heat the olive oil and fry the onion.
  4. Celery cut into small pieces.
  5. Peel carrots and cut into small cubes.
  6. Add celery and carrots to the onion and fry for 7-8 minutes.
  7. Peel ginger root, grate on a fine grater and add to a pot of vegetables.
  8. Grind star anise and juniper in a mortar, add nutmeg, cinnamon, cardamom, cloves, ground ginger and 1/2 teaspoon of sea salt, mix everything and send to the vegetables. Stirring, warm up for a few minutes over low heat.
  9. Add 2/3 of all the beets to the pan, pour in the hot broth so that all the vegetables are covered with liquid, and cook for 10 minutes.
  10. Remove the pan from the heat and grind the vegetables with a submersible blender.
  11. Return the pan to the stove, bring the soup to a boil, pour vinegar and gin, salt and let the alcohol evaporate.
  12. Finely chop green onions.
  13. Put the remaining cubes of beets into plates, pour soup, sprinkle with onions and serve with sour cream.

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