BEET SOUPCzech name: Polévka z červené řepy
Written by Barbora Kubatova
Czechs usually eat their soups before lunch. Lunch is considered to be the main dish of the day, so it tends to be the biggest. Soup before lunch serves as a sort of tummy preparation, as Czechs call it. It is supposed to warm up the tummy before it receives the main portion. But whether you wish to try this red beauty for lunch or for dinner, it is tasty either way.
1 large beet
1 can chopped tomatoes
1/2 gallon vegetable broth
oil for frying
salt, ground black pepper, garlic and thyme to taste
Prepare the beet by cutting it into small pieces or grating it. Chop the onion and fry in the oil in a pan until light golden. Add the beet and fry until soft. Add the can of tomatoes and the broth. Bring to a boil for about 10 minutes to soften all the ingredients. Use an immersion blender and liquidize the soup into a smooth consistency. Finish the taste with some herbs according to personal preferences.
TIP: Try adding some plain yogurt or sour cream to soften the soup and give it the extra oomph you are longing for.