Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh herbs (such as parsley, dill, and chives)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened.
2. Add the chopped beetroots to the pot, and stir to combine with the onion and garlic. Cook for 5-7 minutes, until the beetroots start to soften.
3. Pour in the vegetable broth, lemon juice, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the beetroots are fully cooked and tender.
4. Remove the pot from the heat, and let it cool for a few minutes. Then, using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot, and reheat over low heat. Stir in the chopped herbs, and let the soup simmer for another 5-10 minutes, until the herbs are fragrant and the flavors have melded together.
6. Serve the beetroot yushka hot, garnished with additional herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 3g
Carbohydrates: 19g
Protein: 3g
Fiber: 5g
Sodium: 780mg
Substitutions for ingredients:
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- If you don't have fresh herbs, you can use dried herbs instead. Use about 1 tablespoon of dried herbs instead of 1/4 cup of fresh herbs.
Variations:
- Add a dollop of sour cream or plain yogurt on top of each serving for a creamier texture.
- Top with croutons or toasted bread for added crunch.
- Add a pinch of cayenne pepper or red pepper flakes for a spicier version.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- Adjust the seasoning to your taste. You can add more salt, pepper, or lemon juice as needed.
Storage instructions:
Store the 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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs, croutons, sour cream, plain yogurt, toasted bread
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled chicken, roasted salmon, quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water 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 the beetroots before peeling and chopping them.
Food history:
Yushka is a traditional Russian soup that is typically made with fish or meat. This version uses beetroots as the main ingredient, which adds a sweet and earthy flavor to the soup.
Flavor profiles:
Sweet, earthy, herbaceous, tangy
Serving suggestions:
Serve the soup as a starter or main course, accompanied by a side dish or salad.
Related Categories
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Region: Russian
Taste: Savory, Tangy, Earthy, Herbaceous, Sweet