Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of tomato paste
- 1 liter of vegetable broth
- 1 cup of borș (fermented beetroot juice)
- 1 tablespoon of chopped fresh dill
- Salt and pepper to taste
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 minced garlic and sauté until the onion is translucent.
2. Add the grated beetroot and tomato paste to the pot and stir well. Cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and borș and bring the soup to a boil. Reduce the heat to low and let it simmer for about 20 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, blend the soup until it is smooth.
5. Return the soup to the pot and reheat it over low heat. Add the chopped dill and season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 21g
Protein: 4g
Fiber: 4g
Sodium: 800mg
Substitutions for ingredients:
- Borș can be substituted with lemon juice or vinegar mixed with beetroot juice.
Variations:
- Add cooked potatoes or carrots for a heartier soup.
- Use chicken or beef broth instead of vegetable broth for a different flavor.
- Top with sour cream or croutons for added texture.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- Use a food processor to grate the beetroots quickly and easily.
- Adjust the amount of borș to your liking, depending on how sour you prefer your soup.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprig of fresh dill on top.
Garnishes:
Fresh dill, sour cream, croutons
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to thoroughly wash the beetroots before peeling and grating them.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Borș soup is a traditional dish in Eastern European cuisine, particularly in Romania, Ukraine, and Russia. It is made with fermented beetroot juice, which gives the soup its distinctive sour flavor.
Flavor profiles:
Sour, earthy, slightly sweet
Serving suggestions:
Serve the soup as a starter or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian