in Eastern Europe, Soup Recipes

Beetroot soup from Georgia

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Ingredients for 4 servings:

  • 150 g beetroot
  • 400 g potatoes
  • 400 g carrot(s)
  • ½ cup rice
  • 1 onion(s)
  • 1 bunch of dill
  • 1 bunch of parsley
  • 2 stalks of coriander
  • some oil for frying
  • 600 ml water
  • e.g. yogurt or sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and chop the potatoes and onion, trim and coarsely grate the beetroot and carrots. Heat a little oil in a pan and briefly fry the onions and potatoes. Deglaze with about 600 ml of water. Add the carrots and rice, season with salt, and simmer for 10 minutes. Then add the beetroot and herbs and simmer until the potatoes and rice are tender. Season with salt and pepper. Garnish with yogurt or sour cream, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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