Beetroot soup with bacon and chive

 The week before St.Valentine’s Day is just started. Are you ready for the Big Day? Have you planned how do you want to spend it? No matter what you choose – whether to go to a restaurant or to spend a romantic dinner in, I recommend you to try this pureed soup with roasted beetroot. You can serve it as a hot starter on the V-Day, or just prepare it during the week.Beetroot soup with bacon and chives  The soup is very easy and quick to make. The only thing I’d like to mention: better to roast beetroot instead of boiling, roasted beets with rosemary and olive oil have such a lovely aroma and they add an extra amazing taste to the soup! And if you are vegetarian – omit the bacon.

Beetroot soup with bacon and chive

  • Difficulty: very easy
  • Print
You may also garnish the soup with fresh chopped dill instead of chives.
Omit the bacon for vegetarian option.

Ingredients

2 small beetroots, about 230g
1 small red onion
1 garlic clove, optional, peeled
1 teared fresh rosemary sprig or 1 tsp dried
1 tbsp olive oil
500ml water (or veg or beef stock)
2 small potatoes, about 230g
1 bay leave
1 tsp dark muscovado sugar (or sub with white)
1 tbps lemon juice
freshly ground pink pepper, to taste
sea salt, to taste
Garnish
3-4 smoked bacon strips
1.5 tbsp each cream cheese+sour cream (or use more cream cheese)
4 tbsp fresh chive
Preparation method
  1. Wash and peel beetroot, cut into 4-5 slices and arrange on a piece of foil. Slice onion and add along with garlic and rosemary to beetroot. Drizzle with olive oil. Bake in preheated 180C oven for 20 minutes, then take out onion and garlic. Seal the foil and bake beetroot for 20-30 minutes more or until it’s soft.
  2. Meanwhile, peel potatoes and cut into small cubes. Bring water or stock to boil in a medium pan, add potatoes, bay leave and some salt. Slightly cover, simmer on a medium heat until soft. Discard the bay leave.
  3. Add all roasted vegetables to the pan along with sugar and lemon juice. Season to taste with pink pepper and salt. Simmer all together for 5-6 minutes more.
  4. In a small pan, fry sliced bacon (without oil) until it’s crispy. Drain on a paper towels.
  5. Blend the soup until smooth.
  6. For the garnish, mix cream cheese with sour cream, or use only cream cheese. Chop chives.
  7. Pour the soup into serving bowls. Garnish with fried bacon, chives and a dollop of cream.
  8. Serve warm with some bread.
Enjoy!
Pureed Roasted Beetroot Soup

22 thoughts on “Beetroot soup with bacon and chive

    • If you Valentine does like beetroot taste – go ahead, plus it has the color of love! 😀 You can also add more water/stock to make it more thin, if you wish of course.
      Have a nice&lovely week! 🙂

    • I’m a huge fan of beets also! and already posted few Russian salads with beet (check it out if you’re interested)
      and thanks for taking time and commenting, Karen! 🙂

  1. That soup looks absolutely gorgeous, I adore beetroot but I’m pretty boring with it, I normally just chuck it in a salad. Definitely giving this one a go!

    • Hello, Mama G! So sorry for the late reply! I do like beets too,and sometimes I rack my brains trying to create a new salad/dish! 😀
      Have you seen I made beetroot dip? it’s another great&tasty way of using beetroot:
      https://milkandbun.com/2016/01/22/beetroot-dip-with-coriander-crackers/

      And if you search “beet” in my blog you will find recipes of Russian salads using beets as well, might you haven’t tried them yet. 🙂

      Have a nice weekend! and thanks for stopped by, hope to see you again!
      Mila

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