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The other night I was chilling on the couch with my husband. The candles were lit and we had our wine glasses in hand. "It's so relaxing, this pre-Christmas season," he said dreamily. My look of disbelief and deep sigh made him pause. "Or... isn't it?"
My Pre-Christmas Sprint
For me, the weeks before Christmas are nothing but chaos. My mission kicks off in early November: gathering 72 small items for three advent calendars. Then there's St. Nicholas Day surprises waiting to be prepared, plus gifts for every family member.
When Wish Lists Arrive Too Late
What really drives me crazy? The last-minute wish lists. Suddenly, just three days before Christmas, everyone shows up with their brilliant ideas. As if the holiday rush wasn't overwhelming enough already.
Meal Planning Madness
Right before the holidays comes the big question: what should I cook for the festive days? I spend hours thinking about menu options and shopping trips. These are the moments when I need simple, calming food ideas.
My Lifesaving Beetroot Soup
That's where my beetroot soup comes to the rescue. It's quick to make, tastes wonderful, and helps me catch my breath during all the commotion.
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What You'll Need
- Beetroot: 500 g cooked and vacuum-packed, don't throw away the juice
- Potatoes: 300 g cut into even chunks
- Ginger: 1 tsp freshly grated for warmth
- Butter: 1 tbsp use the tastiest you can find
- Olive oil: 1 tbsp extra virgin for flavor
- Cumin: 1 tsp freshly ground, my secret touch
- Vegetable stock: 700 ml homemade if possible
- Cream: 50 ml for smoothness
- Salt and pepper: to taste
- For garnish: sour cream and chopped nuts
Getting Everything Ready
- Prep work
- Best wear gloves since beetroot stains like crazy. Save the juice from the package for the soup later. Cut the beetroot and potatoes into cubes. I always grate the ginger very finely.
Starting Your Soup Journey
- Creating the foundation
- I warm up butter and oil in my big soup pot. Then I add beetroot, potatoes, and ginger. Cook for a minute while stirring. The cumin can go in now too—its smell is amazing.
Let It Simmer Away
- Time for patience
- Now I pour in the warm stock. Cover with a lid and let it bubble gently for about 20-25 minutes on medium heat until everything's nice and soft.
The Finishing Touch
- Smooth blending
- I use a hand blender to make the soup velvety. Then mix in the cream and saved beetroot juice. Season with salt and pepper until it tastes just right.
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How I Serve It
The steaming soup goes into deep bowls. A spoonful of sour cream on top, sprinkle with chopped nuts, and my comfort food is ready. I always serve it with fresh bread.
Quick and Soothing
What I love about this dish: the soup's on the table in 25 minutes. Just what you need when pre-Christmas madness takes over.
Good For Your Body
Beetroot is truly amazing for health. It's packed with antioxidants and helps our circulation. The potatoes make it filling—exactly what's needed on hectic days.
Tasty for Vegans Too
For my vegan friends, I swap cream with coconut milk. It tastes fantastic and stays just as creamy. I also use a bit more olive oil instead of butter.
Eco-Friendly Cooking
This soup works great for using up leftovers. Extra potatoes or beetroot find a new purpose here. That's how fun sustainable cooking can be.
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Impressive for Guests
The bright red color and clever flavor mix wow everyone. Served as a starter, this soup really stands out.
My Twists and Turns
I like to play around sometimes. Fresh cilantro on top, a splash of orange juice in the soup, or roasted pumpkin seeds as garnish. Your imagination's the only limit.
A Bit of Coziness
The warm color and silky taste make this soup pure comfort. Just what you need when winter comes knocking.
Modern Take on Tradition
My version of classic beetroot soup comes with a contemporary spin. It's the mix of old and new ideas that makes it special.
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My Final Thoughts
This beetroot soup is my lifeline during the pre-Christmas rush. It's fast to make, healthy, and so comforting. A dish that helps me forget the stress and enjoy the moment.
Frequently Asked Questions
- → Wie kann ich färbende Rote-Bete-Flecken vermeiden?
Mit Handschuhen die Hände schützen und idealerweise ein leicht zu reinigendes Brett benutzen. Auch Utensilien direkt waschen hilft.
- → Kann rohe Rote Bete für die Suppe genutzt werden?
Klar, aber roh dauert die Zubereitung ca. 45 Minuten. Vorgekochte spart Aufwand und schmeckt genauso gut.
- → Welche Nusssorten passen gut dazu?
Walnüsse oder geröstete Haselnüsse eignen sich perfekt. Sie bringen einen zusätzlichen Geschmackskick.
- → Kann ich die Suppe einfrieren?
Ja, lässt sich super einfrieren! Saure Sahne oder Nüsse dann aber besser frisch beim Erwärmen draufgeben.
- → Ist der Ingwer essenziell?
Er gibt der Suppe eine besondere Note und sanfte Schärfe. Die Menge lässt sich aber nach Belieben anpassen.
Conclusion
Diese Suppe kombiniert das erdige Aroma der Roten Bete mit sanfter Ingwerschärfe. Eine leckere und wärmende Mahlzeit für kühlere Tage!