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Cold raspberry soup

For 4 servings you will need:

  • 450 grams of boiled beets, sliced;
  • 275 ml (1 cup) of beetroot juice and 110 g (1 cup) of fresh raspberries;
  • 1 medium red onion, sliced;
  • Freshly squeezed lemon juice to taste;
  • 1 tbsp. spoon of balsamic vinegar;
  • Sour cream;
  • Garnish: shredded lemon and orange zest.

If you can find raw beets, you can cook it yourself. Cut the tops and rinse the beets, put them in a saucepan and cover with water so that it completely covers the roots. Cover with a lid, bring to a boil and cook over low heat until softened (about 35-40 minutes - depending on size). Drain, let cool, then peel and cut into large pieces.

It is better to buy in stores organic products.

Place the beets, beetroot juice, raspberries, onions and balsamic vinegar in a blender. Mix until smooth. Strain through a sieve to remove the raspberry seeds. Try the mixture, then start adding a drop of lemon juice, until you create the desired balance between the sweetness of the beets and the sharpness of the lemon juice. If the soup is too thick, add some more beetroot juice.

Cool the soup in the fridge. Before serving, season with a spoon of sour cream and garnish with lemon and orange zest. This soup can be served warm. Salt is not needed, but if you want to feel the difference, you can salt it a little.

What is useful

Beetroot is a wonderful product that stimulates liver cells and is one of the richest plant sources of iron in a highly digestible form. Raspberries, as well as other berries of dark red, blue and purple, contain a wide range of complex compounds with anti-cancer properties, such as ellagic acid and anthocyanidins.


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