Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 cup gin
- 4 cups vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté for 5 minutes until softened.
2. Add the chopped beetroots, salt, black pepper, ground cumin, ground coriander, and smoked paprika. Stir well to combine and cook for 10 minutes.
3. Pour in the gin and vegetable broth, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the beetroots are tender.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream and lemon juice. Heat the soup over low heat until warmed through.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 9g
Carbohydrates: 16g
Protein: 3g
Sodium: 890mg
Sugar: 9g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk.
- Gin can be substituted with vodka or white wine.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Top the soup with croutons or roasted nuts for added texture.
- Use different herbs for garnish, such as thyme or chives.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- Use a high-quality gin for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
Serve the soup in a white or black bowl to showcase the vibrant color of the soup.
Garnishes:
Garnish the soup with chopped parsley, croutons, or roasted nuts.
Pairings:
Pair the soup with a crusty bread or a salad for a complete meal.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a grilled cheese sandwich.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Beetroot soup is a traditional dish in Eastern Europe, particularly in Poland, Ukraine, and Russia.
Flavor profiles:
The soup has a sweet and earthy flavor from the beetroots, with a hint of spice from the cumin, coriander, and paprika. The gin adds a subtle botanical note to the soup.
Serving suggestions:
Serve the soup as a starter or a light meal.
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