Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of sweet paprika
- 1 tablespoon of flour
- 2 cups of vegetable broth
- 1 cup of sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the chopped beetroots and sweet paprika and stir well.
4. Sprinkle the flour over the mixture and stir until well combined.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low and let the mixture simmer for 20-25 minutes or until the beetroots are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, blend the mixture until smooth.
9. Return the pot to the stove and stir in the sour cream.
10. Season with salt and pepper to taste.
11. Let the mixture simmer for another 5-10 minutes until heated through.
12. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 450mg
Total carbohydrates: 19g
Dietary fiber: 4g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Sour cream can be substituted with Greek yogurt or heavy cream.
- Sweet paprika can be substituted with smoked paprika or chili powder.
Variations:
- Add diced potatoes or carrots to the mixture for added texture and flavor.
- Top with crumbled feta cheese or chopped walnuts for added crunch.
- Use different herbs for garnish, such as dill or chives.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- To make the főzelék thicker, add more flour to the mixture.
- For a vegan version, substitute the sour cream with coconut cream or cashew cream.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the főzelék in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the főzelék in individual bowls, garnished with fresh parsley and a dollop of sour cream.
Garnishes:
Fresh parsley, crumbled feta cheese, chopped walnuts, or a dollop of sour cream.
Pairings:
This dish pairs well with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or grilled chicken.
Troubleshooting advice:
- If the főzelék is too thin, add more flour to the mixture.
- If the főzelék is too thick, add more vegetable broth or water to the mixture.
Food safety advice:
- Make sure to thoroughly wash and peel the beetroots before using them.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Főzelék is a traditional Hungarian dish that is typically made with vegetables and a roux-based sauce. Beetroot főzelék is a popular variation of this dish that is enjoyed throughout Hungary.
Flavor profiles:
This dish has a sweet and earthy flavor from the beetroots, with a creamy and slightly tangy sauce from the sour cream.
Serving suggestions:
Serve this dish as a main course or as a side dish to a larger meal.
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Region: Hungarian