Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 2 medium-sized potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 4 cups of water
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped beetroots and potatoes to the pot and stir to combine.
4. Add the bay leaf and season with salt and pepper.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 30-40 minutes or until the vegetables are tender.
7. Remove the bay leaf and blend the soup until smooth using an immersion blender or a regular blender.
8. Serve hot, garnished with fresh dill.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Fat: 3g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use vegetable broth instead of water for a richer flavor.
- You can use sweet potatoes instead of regular potatoes for a sweeter taste.
Variations:
- You can add a can of drained and rinsed chickpeas for extra protein.
- You can add a tablespoon of apple cider vinegar for a tangy taste.
Tips and tricks:
- To make the soup creamier, you can add a splash of heavy cream or coconut milk.
- If you don't have fresh dill, you can use dried dill or parsley for garnish.
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 medium heat until hot.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprig of fresh dill.
Garnishes:
- Fresh dill
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, you can add more water or broth to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Ukha is a traditional Russian soup that is usually made with fish. This recipe is a vegetarian version of the classic soup.
Flavor profiles:
- This soup is savory, slightly sweet, and earthy.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Russian
Taste: Savory, Earthy, Tangy, Herbaceous, Aromatic