Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 cup of water
- 1 tbsp of olive oil
- Salt and pepper to taste
- 1/4 cup of sour cream (optional)
- Fresh parsley for garnish (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add chopped beetroots, vegetable broth, and water to the pot.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the beetroots are tender.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until it's smooth.
7. Season with salt and pepper to taste.
8. If desired, stir in sour cream to make the soup creamier.
9. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 110
- Fat: 4g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add a chopped apple to the pot for a slightly sweet flavor.
- Top the soup with crumbled feta cheese instead of sour cream.
- Add a splash of balsamic vinegar for a tangy kick.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- If using a blender, blend the soup in batches to avoid splatters.
- For a smoother soup, strain it through a fine-mesh sieve before serving.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley and a dollop of sour cream.
Garnishes:
- Fresh parsley, crumbled feta cheese, chopped chives, or a drizzle of olive oil.
Pairings:
- Crusty bread, grilled cheese sandwich, or a simple green salad.
Suggested side dishes:
- Roasted vegetables, quinoa salad, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to thoroughly wash and peel the beetroots before using them.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Beetroot soup is a traditional dish in Eastern Europe, especially in countries like Poland, Russia, and Ukraine.
Flavor profiles:
- This soup has a slightly sweet and earthy flavor, with a creamy texture.
Serving suggestions:
- Serve the soup as a starter or a light lunch.
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