This is one of our favourite versions of this classical recipe. Depending on the sweetness and acidity of the beets, you might want to add some lemon juice en a touch of sugar. We use fresh eco farm beets and chard so no need for that.
Preparation time: 45 minutes
Serves: 4 people
1 onion, chopped 1 carrot, chopped 2 fresh beets, in small cubes 1 big or 2 small parsnips, cut in length into 4 or 8 1 courgette, in small cubes 1 large or 2 small potatoes
2 tomatoes, chopped in small cubes
1 tbs of tomato paste 6 leafs of chard, sliced 1 liter of hot chicken stock olive oil
Warm the chicken stock in a large soup pan.
Soften the onion and carrot on a medium heat in a frying pan with some olive oil. Make sure they are not browned. Add the tomato paste to de-acid for a few minutes. Add everything to the warm stock.
Warm some olive oil in the frying pan again and add the chopped beets and fry until also softened. Add the chopped tomatoes, fry for a few more minutes. Add the beet, tomato, potato, courgette and parsnip to the stock.
Leave to simmer for around 20 minutes. Only add the chard 5 minutes before you want to eat the soup. We like the crunch! Serve the soup with smetana and dill and you will have a perfectly, tasty dish. And, the colours will make your day.