Beet soup with camelina oil

Beet soup (cold beetroot soup) is a hearty and flavorful dish that perfectly satisfies hunger and provides the body with a wealth of essential micro- and macronutrients. Served cold, it’s ideal for hot summer days when heavy hot meals seem unappealing.

The choice of oil for preparing beet soup greatly influences not only its taste and aroma but also its health benefits. One of the best oils for this and other dishes is cold-pressed camelina oil. It has a mild, neutral flavor and remains stable when heated, making it perfect for frying and sautéing.

Camelina oil is extracted from the seeds of Camelina sativa and is rich in vitamins E, A, K, D, as well as oleic acid (omega-9), linoleic acid, alpha-linolenic acid, and eicosenoic acid. These compounds are vital for healthy lipid metabolism and help regulate body fat levels. A deficiency in fatty acids negatively affects skin, hair, and nails, and can lead to fatigue and reduced overall vitality.

The Ukrainian brand CraftOil offers 100% organic, raw camelina seed oil, cold-pressed using their in-house presses. The oil is made from premium, certified seeds grown in eco-friendly regions, ensuring purity and sustainability.

Browse our catalog and give CraftOil’s camelina oil a try — we guarantee it’ll become one of your favorite staples in the kitchen.

Ingredients for 4 servings of cold beet soup:

• 4 small young beets with tops;
• 1 large potato (or 2 medium ones);
• 1 liter of water;
• 1 large onion;
• 1 tbsp tomato paste;
• 1 tbsp apple cider vinegar;
• 2–3 green onion stalks;
• 2–3 sprigs of parsley;
• 2–3 sprigs of celery;
• About 1 tbsp salt;
• 2 chicken eggs;

Step-by-step instructions:

Boil the eggs until hard or soft, depending on preference. Once cooled, peel and cut each egg in half lengthwise.

Wash the beets, separate the tops, and cut both the roots and greens into thin strips.

Rinse the celery, parsley, and green onions thoroughly and finely chop them.

Peel and cube the potato. Chop the onion and sauté in camelina oil until golden brown. Add the chopped beet greens and cook for another 4–5 minutes. Stir in the tomato paste, cover, and simmer for 3–4 minutes. Remove from heat.

Bring water to a boil, add salt and the sliced beets. After 10 minutes, add the potatoes. When the vegetables are fully cooked, stir in the sautéed mix, fresh herbs, and apple cider vinegar.

Chill the soup before serving. Place half an egg into each serving bowl. Optionally, top with a dollop of sour cream.

Notes:

While camelina oil is ideal, you can also use corn or sunflower oil to prepare beet soup. For a wide selection of natural cold-pressed oils and raw materials, visit CraftOil — a Ukrainian shop specializing in healthy foods and high-quality certified oil presses.