Beetroot Soup with Hard-Boiled Eggs

Name: Beetroot Soup with Hard-Boiled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Russian
Ingredients: 540 g beetroot; 100 g potatoes (softening type); 1 onion; 1 tbsp butter; 800 ml vegetable broth; 1 tsp dried marjoram; 1 bay leaf; 2 tbsp Red wine vinegar; Salt; black pepper (freshly ground); 2 hard-boiled eggs; 2 tbsp sliced cucumber; 1 tbsp chives spirals

Prep: 15min

| Servings: 4 | Cook: 30min

Red beet soup with hard-boiled eggs is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

540 g beetroot
100 g potatoes (softening type)
1 onion
1 tbsp butter
800 ml vegetable broth
1 tsp dried marjoram
1 bay leaf
2 tbsp Red wine vinegar
Salt
black pepper (freshly ground)
2 hard-boiled eggs
2 tbsp sliced cucumber
1 tbsp chives spirals

Instructions

1.
Peel and dice the onion, potatoes, and beetroot.
2.
Sauté the onion in hot butter until translucent, add the bay leaf, potato, and beetroot cubes, cook briefly, pour in broth, stir in marjoram. Bring to a boil and simmer gently for about 25-30 minutes.
3.
Remove the bay leaf, puree the soup, season with salt, pepper, and vinegar.
4.
Peel the eggs and cut them lengthwise into halves.
5.
Serve by ladling soup onto plates, topping with cucumber cubes and chives spirals, placing one egg half on top of each serving.