Ingredients with Measurements:
- 2 lbs beets, peeled and grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and grated
- 2 celery stalks, chopped
- 1 bay leaf
- 6 cups vegetable or chicken broth
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Special equipment needed:
- Large soup pot
- Grater
Step-by-step instructions:
1. In a large soup pot, sauté the onion and garlic until fragrant.
2. Add the grated beets, carrots, and celery, and cook for 5-7 minutes until slightly softened.
3. Add the bay leaf and broth, and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes until the vegetables are tender.
5. Remove the bay leaf and puree the soup using an immersion blender or transfer to a blender in batches.
6. Stir in the apple cider vinegar and season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream and fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 24g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add cooked diced potatoes or boiled eggs for a heartier soup.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
- Add sautéed mushrooms or shredded cabbage for extra texture.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- For a smoother soup, strain the pureed soup through a fine mesh sieve.
- Adjust the amount of vinegar to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprig of fresh dill.
Garnishes:
Fresh dill, chopped chives, or croutons.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Potato pancakes or pierogies.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to wash and peel the beets before using them in the soup.
Food history:
Barszcz is a traditional Polish soup made with beets and is often served during Christmas and Easter.
Flavor profiles:
The soup has a sweet and earthy flavor from the beets, with a tangy note from the vinegar.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side of bread or salad.
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Region: Polish